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- Title
Improving textural quality in frozen jalapeño pepper by low temperature blanching in calcium chloride solution.
- Authors
Pérez-Alemán, Rosario; Márquez-Meléndez, Rubén; Mendoza-Guzmán, Virginia; Jiménez-Castro, Jorge; de la Torre, Luis; Rodríguez-Terrazas, Bertha; Barnard, John; Quintero-Ramos, Armando
- Abstract
The effects of low temperature blanching in calcium chloride solution of jalapeño peppers prior to freezing, on firmness retention, pH, methanol, colour and calcium ions of the product, were evaluated by response surface methodology. Texture, methanol content and pH were affected by all of the variables studied (P = 0.05). The optimum response was obtained at temperatures of 63.3–66 °C, calcium chloride concentrations of 0.17–0.21 m, immersion time of 11.6–14.4 min, with a holding time after blanching of 56.6–66.1 min. Microscopic evaluation of the thawed pepper showed that blanching in CaCl2 solution provided a protective effect in maintaining cell wall integrity.
- Subjects
JALAPENO; HOT peppers; CALCIUM chloride; CHLORIDES; BLANCHING (Cooking); INDUSTRIAL chemistry
- Publication
International Journal of Food Science & Technology, 2005, Vol 40, Issue 4, p401
- ISSN
0950-5423
- Publication type
Article
- DOI
10.1111/j.1365-2621.2004.00937.x