Premium
Firmness and Cell Wall Characteristics of Pasteurized Jalapeño Pepper Rings as Affected by Calcium Chloride and Rotary Processing
Author(s) -
Gu Y.S.,
Howard L. R.,
Wagner A. B.
Publication year - 1999
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.1365-2621.1999.tb15069.x
Subject(s) - chemistry , pectin , calcium , softening , pasteurization , chelation , food science , texture (cosmology) , materials science , organic chemistry , composite material , image (mathematics) , artificial intelligence , computer science
Rotary processing resulted in more uniform heat penetration and texture retention throughout the container than resulted after nonagitated processing. Localized softening in nonagitated peppers was due to prolonged heating at the top of the container, which hydrolyzed large molecular weight pectic substances (chelator and nonextractable) to more soluble forms. Calcium improved the texture by maintaining greater levels of insoluble pectic substances (chelator, dilute alkali and nonextractable) and reducing pectin solubilization. The combination of rotary processing and calcium chloride treatment resulted in a product with fresh‐like, uniform texture throughout the container.