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Effects of Processing Treatments on Recovery of Capsaicin in Jalapeno Peppers
Author(s) -
HARRISON MARY KATE,
HARRIS NATHOLYN D.
Publication year - 1985
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.1365-2621.1985.tb10590.x
Subject(s) - capsaicin , pepper , food science , chemistry , chili pepper , blanching , raw material , biochemistry , receptor , organic chemistry
Capsaicin content in frozen, cooked and canned jalapeno peppers was quantified using GLC analysis and compared to the capsaicin content in raw peper. The frozen peppers were blanched for 3 min and stored at ‐18°C; canned peppers were blanched for 3 min and processed at 100°C for 50 min; cooked peppers boiled at 100°C for 10 min. Results demonstrated a significant difference (a = 0.05) between each treatment and the raw pepper. Frozen and canned peppers retained approximately one‐half of the capsaicinoid compounds that were present in raw pepper.