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pH AND BUFFERING CAPACITY OF CANNED GREEN PEPPERCORNS
Author(s) -
POWERS JOHN J.,
SHINHOLSER KATHLEEN
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb09144.x
Subject(s) - citric acid , chemistry , food science , pungency , water holding capacity , pepper
The pH, total acidity, and buffering capacity of canned green pep percorns against increases and decreases in pH were determined. The mean pH of nonacidified, canned green peppercorns was 6.51. The total acidity was 0.048%, calculated as citric acid. The buffering capacity between the original pH of the peppercorns and pH 8.35 was 0.188 milliequivalents. To lower the pH to 4.4, from 219‐247 mg citric acid per 100g till‐in weight of peppercorns is required. Canned green peppercorns acidified to pH 4.0 retained much of the pungency and pepperiness of fresh green peppercorns.