Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)

AUTOR(ES)

Silva, Tissiane Mayara da, Argandoña, Eliana Janet Sanjinez, Madrona, Grasiele Scaramal, Moraes, Izabel Cristina Freitas, Haminiuk, Charles Windson Isidoro, Branco, Ivanise Guilherme

FONTE

Braz. arch. biol. technol.

DATA DE PUBLICAÇÃO

2012-10

RESUMO

The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.

Documentos Relacionados

• Teor de vitamina C em acessos de pimenta (Capsicum chinense) do grupo varietal Habanero
• Ocorrência de Ralstonia pseudosolanacearum em pimenta de cheiro (Capsicum chinense) no estado do Pará
• Maturation and drying stage in the physiological quality of Habanero Yellow (Capsicum chinense Jacquin) and Malagueta (Capsicum frutescens L.) peppers
• Effect of drying temperature on the nutritional and antioxidant qualities of cumari peppers from Pará (Capsicum chinense Jacqui)
• Construção de um mapa genético para o cruzamento interespecífico de Pimentão/ Pimenta (Capsicum annuum x C. chinense) baseado em marcadores SSR.