Premium
Influence of Sodium Metabisulfite and Citric Acid in Soaking Process after Blanching on Quality and Storage Stability of Dried Chili
Author(s) -
Chaethong Kwanhathai,
Pongsawatmanit Rungnaphar
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12460
Subject(s) - citric acid , blanching , ascorbic acid , sodium metabisulfite , food science , chemistry , browning , shelf life
Influence of sodium metabisulfite ( Na 2 S 2 O 5 ) and citric acid in soaking solution was investigated for enhancing dried chili quality. Fresh chili samples were blanched and soaked in nine solutions of Na 2 S 2 O 5 and citric acid for 30 min before drying at 65C. Soaking with Na 2 S 2 O 5 and citric acid showed a synergistic positive effect on color parameters of dried chili with a decrease in the total color difference. Residual ascorbic acid, total carotenoids and total phenolics in dried chili increased with increasing Na 2 S 2 O 5 and citric acid concentrations. Antiradical activity of dried chili exhibited a high correlation with the amount of functional components. After storage, color parameters, ascorbic acid and total carotenoids of pretreated samples, especially with high concentrations of Na 2 S 2 O 5 and citric acid, were higher than those from soaking in water. Application of Na 2 S 2 O 5 and citric acid in the soaking process after blanching could improve the quality of dried chili during processing and storage. Practical Applications Pretreatment such as blanching and chemical treatment is an important processing step used to enhance the qualities of processed fruit and vegetable in food industry. The findings of this research revealed that the application of sodium metabisulfite ( Na 2 S 2 O 5 ) and citric acid in soaking solution after blanching process could be proposed for enhancing the quality of dried chili by retarding the color changes and enhancing the residual ascorbic acid, total carotenoids and total phenolics including the antiradical activity. The higher quality of stored dried chili pretreated with Na 2 S 2 O 5 and citric acid was observed. The information gained from this research could be further applied in the chili and food industry to improve quality and storage stability.