Premium
Optimization of Low Temperature Blanching of Frozen Jalapeño Pepper ( Capsicum annuum ) using Response Surface Methodology
Author(s) -
QUINTERORAMOS A.,
BOURNE M.C.,
BARNARD J.,
ANZALDÚAMORALES A.
Publication year - 1998
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.1365-2621.1998.tb15777.x
Subject(s) - blanching , capsicum annuum , pepper , response surface methodology , food science , chemistry , extrusion , flavor , horticulture , mathematics , materials science , composite material , chromatography , biology
The effects of low‐temperature long‐time blanching of diced jalapeño pepper prior to freezing on extrusion force, color and pH of the product were evaluated and optimized by response surface methodology. The blanch temperature was the most important factor, while hold time had no significant effect on product quality. Maximum extrusion force and color parameter a*(green‐red) correlated with temperature. The pH and the color parameters L*(brightness) and b*(blue‐yellow) showed no significant variation with the experimental variables. The recommended blanch temperature of 55°C produced a firmness value of 779N and a color value of –10.55 of parameter a* in frozen jalapeño peppers.