88E-28 |
Improving quality of dried green peppers using sorbitol and salt solution, and vacuum infusion pretreatment |
A. QUINTERO-RAMOS1, R. Quintero-Chávez1, B. Rodríguez-Terrazas1, R. Márquez-Meléndez1, J. Zazueta-Morales2, J. Barnard3, and J. Jiménez-Castro1. (1) Division de Estudios de Posgrado, Univ. Autónoma de Chihuahua, Facultad de Ciencias Químicas, Ciudad Universitaria S/N, Chihuahua, 31170, Mexico, (2) Division de Estudios de Posgrado, Univ. Autónoma de Sinaloa, Facultad de Ciencias Químicas, Ciudad Universitaria S/N, Culiacan, 80000, Mexico, (3) Dept. of Food Science & Technology, Cornell Univ., W. North St., NYSAES, Geneva, NY 14456 Osmotic dehydration can be used to reduce energy demand as a preliminary to drying. Pretreatment can enhance the quality of dried green peppers dices. In this study, the interactive effect of sorbitol and salt on the physical, chemical and sensory characteristics of infused green pepper dices was evaluated, and the best conditions for quality improvement were determined. Variables in the study were sorbitol solution concentration (16, 24 and 32° Brix) and salt solution concentration (0, 11 and 22 »w/v). Dices of green peppers (1 cm square) were placed into solutions containing salt and sorbitol in an orthogonal array, and vacuum infused at 30.4 mm Hg for 12 min. The samples were then drained and air-dried (75° ± 1C, 3.5 m/s air velocity for 165 min). Moisture content, rehydration ratio, bulk density, maximum puncture force, and color were measured. Analysis of variance for all responses showed the regression model had high correlation (R2=0.91-0.98). The effects of sorbitol concentration and salt concentration were significant (p£0.05) for all responses. The salt concentration significantly lowered the maximum puncture force, bulk density, and rehydration ratio. The linear effect of sorbitol was not significant for most characteristics of the product, but did significantly affect moisture content. A synergistic effect was observed between sorbitol and salt for color, rehydration ratio, maximum puncture force, and bulk density. These results suggested that optimum processing conditions were 24° Brix and 11»(w/v) of salt, resulting in moisture content=7.92»; rehydration ratio=3.0; bulk density=292 Kg/m3, maximum puncture force=5.6 N, and a color of L*=38.35, a=-4.43, b=18.27. The product treated under these conditions was preferred over the control sample. Vacuum infusion can be used to improve quality of dehydrated peppers, and can be used to decrease energy consumed in air-drying green peppers.
Session 88E, Fruit & Vegetable Products: Processing
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