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Hydrocolloid‐Lipid Coating Affect on Weight Loss, Pectin Content, and Textural Quality of Green Bell Peppers
Author(s) -
Conforti F.D.,
Zinck J.B.
Publication year - 2002
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.1365-2621.2002.tb10289.x
Subject(s) - pectin , food science , respiration rate , chemistry , horticulture , respiration , botany , biology
Three coatings containing a hydrocolloid‐lipid blend combination were developed and applied to green bell peppers. Peppers were refrigerated and monitored over a 5‐week period to determine pectin content and textural quality. Pectin content decrease was significantly (p < 0.05) greater in the uncoated peppers during the storage period. Weight loss also occurred in the uncoated peppers at a significantly greater rate, while respiration rates and puncture score differences were insignificant among all groups. The results indicate that the coatings were effective in maintaining quality during storage. A better procedure is recommended for puncture analysis.