Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeno Peppers in Brine

Jalapeno peppers incur texture changes during thermal processing due to loss of turgor pressure, tissue softening, and pectin solubility in the cell wall, which affects their quality and acceptability as a processed product among consumers. The objective of this work is to evaluate the effect of ste...

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Veröffentlicht in:Food technology and biotechnology 2009-10, Vol.47 (4), p.464-470
Hauptverfasser: Palma-Zavala, D J, Quintero-Ramos, A, Jimenez-Castro, J, Talamas-Abbud, R, Barnard, J, Balandran-Quintana, R R, Soils-Martinez, F
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Sprache:eng
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Zusammenfassung:Jalapeno peppers incur texture changes during thermal processing due to loss of turgor pressure, tissue softening, and pectin solubility in the cell wall, which affects their quality and acceptability as a processed product among consumers. The objective of this work is to evaluate the effect of stepwise blanching with calcium chloride solution on firmness, calcium absorption and microstructural changes of jalapeno peppers. Batches of 1 kg of pepper halves were blanched at 65 C for 4 min at different concentrations of CaCl sub(2) (0, 0.075, 0.15 and 0.3 mol/L). After blanching, the peppers were removed, placed in plastic bags and submerged in a water bath at 65 C for different holding times (0, 15, 30 and 45 min). Then the peppers were blanched again in an acidified solution at 96 C for 3 min to remove enzymatic activity. Afterwards, peppers were packed in glass containers with brine at 95 C and pasteurized at 85 C for 10 min. The product was stored for 10 days at room temperature, then analyzed for texture, calcium absorption, pH, acidity, and microstructural changes. Results showed that CaCl sub(2) concentration and blanching improved firmness with a maximum value of 3.68 N, a 4.3-fold increase over control. Calcium absorption increased with CaCl sub(2) concentration reaching a maximum of 0.68 g of Ca super(2+) per kg of samples. Microscopy showed reduced cell wall damage in the samples that were blanched in 0.3 mol/L of CaCl sub(2) at 45 min of holding time. The optimum processing conditions determined in this study can be used for improving the firmness of peppers.
ISSN:1330-9862
1334-2606