Abstract: Selected eggplant to explore the effect of steam quantity (0 g/min, 1.8 g/min, 5.0 g/min and 10.5 g/min) on the quality of roasted eggplant by analyzing its sensory quality, texture and polyphenol content. In addition, the best steam assisted roasting technology was compared with the existing roasting technology. The results showed that the addition of steam had a significant impact on the quality of roasted eggplant. With the increase of the amount of steam, the sensory evaluation score of roasted eggplant was gradually improved, hardness and rupture strength were significantly reduced, and polyphenol content was significantly increased. The hardness and rupture strength of roasted eggplant at 10.5 g/min were the lowest, and its sensory was the best. The polyphenol content of roasted eggplant at 10.5 g/min was the highest (131.79 mg/100 g), which was 44.44% higher than non-steam group (0 g/min). The polyphenol content of eggplant roasted by the best steam assisted roasting process was 12.67% higher than that of the existing process. The addition of steam provides consumers with a more convenient and nutritious way to roast eggplant in the steam oven.

Key words: Electric steaming oven, Steam quantity, Eggplant, Polyphenol, Sensory quality