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...

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Bibliographic Details
Published in:Journal of food science 1998-05, Vol.63 (3), p.519-522
Main Authors: Quintero-Ramos, A. (Instituto Tecnologico de Durango, Dgo, Mexico.), Bourne, M.C, Barnard, J, Anzaldua-Morales, A
Format: Article
Language:English
Subjects:
Biological and medical sciences
BLANCHIMENT
BLANCHING
BLANQUEO
CAPSICUM ANNUUM
COLOR
COLOUR
COULEUR
Food industries
freezing
FROZEN VEGETABLES
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
HORTALIZAS CONGELADAS
jalapeño pepper
LEGUME CONGELE
response surface
Storage
TEMPERATURA
TEMPERATURE
TEXTURA
TEXTURE
Vegetables
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Summary: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
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1998.tb15777.x