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Texture of rehydrated dried bell peppers modified by low‐temperature blanching and calcium addition
Author(s) -
Domínguez Rocio,
QuinteroRamos Armando,
Bourne Malcolm,
Barnard John,
TalamásAbbud Ricardo,
JiménezCastro Jorge,
AnzaldúaMorales Antonio
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2001.00493.x
Subject(s) - blanching , chemistry , pepper , food science , zoology , biology
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 .