Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition

Autor: Rocio Domínguez, John Barnard, Malcolm C. Bourne, Ricardo Talamás-Abbud, Armando Quintero-Ramos, Antonio Anzaldúa‐Morales, Jorge Jiménez-Castro
Rok vydání: 2001
Předmět:
Zdroj: International Journal of Food Science and Technology. 36:523-527
ISSN: 1365-2621
0950-5423
DOI: 10.1046/j.1365-2621.2001.00493.x
Popis: Diced green bell pepper was blanched twice, once at 51-79 °C for 19-61 min, and once at 95 °C for 3 min, and dried. The firmness of rehydrated samples was measured by puncture, and optimum conditions assessed by response surface methodology. The optimized model showed that, blanching at 65 °C for 49 min gave a 64% increase in puncture force over the control. The optimum temperature was used to evaluate the effect of adding CaCl 2 . The dices were blanched twice, once at 65 °C for 3 min in either 0 or 4% CaCl 2 , secondly in either 0 or 2% CaCl 2 solution at 95 °C for 3 min. In the second case the dices had been held at room temperature for 0-30 min before treatment. Adding CaCl 2 increased puncture force significantly (P ≤ 0.05). The best results, those which gave greatest firmness, were obtained by blanching at 65 °C for 3 min in 4% CaCl 2 , holding for 16 min after blanching, followed by a secondary blanching at 95 °C in 2% CaCl 2 . Du poivron vert en cube a ete blanchi deux fois puis seche. La fermete du poivron rehydrate a ete mesure et les conditions optimales ont ete determinees: le blanchiment a 65° pendant 49 min donne les meilleurs resultats. Le poivron en cube a ensuite ete blanchi a 65° pendant 3 min.puis 95° pendant 3 min. en presence de chlorure de calcium a concentration variable, a chaque fois. Les meilleurs resultats sont obtenus pour CaCl 2 a 4% puis CaCl 2 a 2% pour le deuxieme blanchiment.
Databáze: OpenAIRE
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