Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology

The effects of low-temperature long-time blanching of diced jalapeno 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 degrees C produced a firmness value of 779N and a color value of -10.55 of parameter a* in frozen jalapeno peppers