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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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| Published in: | Journal of food science 1998-05, Vol.63 (3), p.519-522 |
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| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c4999-e8d2e98ddd2c91612d9fac678fc32da30f577299d9158ad1e04e354522de8e323 |
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| cites | cdi_FETCH-LOGICAL-c4999-e8d2e98ddd2c91612d9fac678fc32da30f577299d9158ad1e04e354522de8e323 |
| container_end_page | 522 |
| container_issue | 3 |
| container_start_page | 519 |
| container_title | Journal of food science |
| container_volume | 63 |
| creator | Quintero-Ramos, A. (Instituto Tecnologico de Durango, Dgo, Mexico.) Bourne, M.C Barnard, J Anzaldua-Morales, A |
| description | 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 |
| doi_str_mv | 10.1111/j.1365-2621.1998.tb15777.x |
| format | article |
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(Instituto Tecnologico de Durango, Dgo, Mexico.) ; Bourne, M.C ; Barnard, J ; Anzaldua-Morales, A</creator><creatorcontrib>Quintero-Ramos, A. (Instituto Tecnologico de Durango, Dgo, Mexico.) ; Bourne, M.C ; Barnard, J ; Anzaldua-Morales, A</creatorcontrib><description>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</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1998.tb15777.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>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. 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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</description><subject>Biological and medical sciences</subject><subject>BLANCHIMENT</subject><subject>BLANCHING</subject><subject>BLANQUEO</subject><subject>CAPSICUM ANNUUM</subject><subject>COLOR</subject><subject>COLOUR</subject><subject>COULEUR</subject><subject>Food industries</subject><subject>freezing</subject><subject>FROZEN VEGETABLES</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HORTALIZAS CONGELADAS</subject><subject>jalapeño pepper</subject><subject>LEGUME CONGELE</subject><subject>response surface</subject><subject>Storage</subject><subject>TEMPERATURA</subject><subject>TEMPERATURE</subject><subject>TEXTURA</subject><subject>TEXTURE</subject><subject>Vegetables</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><recordid>eNqVkcFu1DAQhiMEEkvhEZCsigMcEmI7jm0uCC10oWpppbaCm-XGk21CEhs7UXf79HWUVe_1xbL8zTfj30lyjPMMx_W5zTAtWUpKgjMspcjGW8w459nuRbLCnOUpFQV-mazynJAU44K_Tt6E0ObzmZarZHfhxqZvHvTY2AHZGnX2Ho3QO_B6nDyg204P1V0zbOfL2tsHGFCrO-1gsMiBiyD6uNYuNNXUIz0M09R_QlOYKzwEZ4cAKEy-1hWgHsY7a2xnt_u3yatadwHeHfaj5Obkx_X6Z3p2sfm1_naWVoWUMgVhCEhhjCGVxCUmRkZTyUVdUWI0zev4XCKlkZgJbTDkBVBWMEIMCKCEHiXHi9d5-3-CMKrWTn6ILRWWBRWEcBqhLwtUeRuCh1o53_Ta7xXO1Ry0atUctJqDVnPQ6hC02sXiD4cOOlS6q30MrAlPBkKkEPk8yNcFu2862D-jgTo9-X7FsIyGdDE0YYTdk0H7f6rklDP15_dGbS5Pr9dM_FXnkX-_8LW2Sm99HOrmKrpl_HzJOH0EJGOtKQ</recordid><startdate>199805</startdate><enddate>199805</enddate><creator>Quintero-Ramos, A. 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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</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1998.tb15777.x</doi><tpages>4</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1998-05, Vol.63 (3), p.519-522 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194382273 |
| source | Wiley-Blackwell Read & Publish Collection |
| 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 |
| title | Optimization of low temperature blanching of frozen jalapeno pepper (Capsicum annuum) using response surface methodology |
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