36E-29 |
|
M. E. Ramos Leal, R. Talamás-Abbud, G. V. Nevárez-Moorillón, M. G. GASTELUM-FRANCO, and R. Olivas-Vargas. Food Science and Technology Graduate Program, Univ. Autónoma de Chihuahua, P.O.Box 1542-C, Chihuahua, Chihuahua, 31170, Mexico Hot peppers are an important part of the Mexican diet, as Mexico is the second worldwide pepper producer. The industrialization of pepper can increase its demand and the economic benefits. One of the most conventional and cheap methods of conservation is the drying process with hot air alone or in combination with other treatments. The aim of this study was to evaluate the effect of vacuum and hot air combination on the humidity diffusion coefficients, leaching of soluble solids, rehydration ratio, bulk density, particle density and porosity of diced jalapeño pepper. The product was also evaluated by sensory analysis on the elaboration of a Mexican salsa. All experiments were done with one batch of jalapeño pepper that was diced to cubes of approximately 0.5 cm. One part of the product was introduced in a vacuum oven at 80, 95 and 110° C and was either treated with a vacuum pulse or not; the process was followed by a dehydration step in a tray drying chamber. Another part of the product was only processed in the tray drying chamber. The application of the vacuum had no effect on the humidity diffusion coefficients during drying and at rehydration, while it did influenced significantly the bulk density (p<0.05). Temperature had a highly significant effect on particle density (p<0.01). Regarding the porosity of the product, both the application of the vacuum pulse and the interaction vacuum-temperature had an effect, showing higher water retention (0.67) with the combination of both variables. By sensorial analysis, panelist preferred the Mexican salsa elaborated with jalapeño pepper subjected to a vacuum pulse at 80° C followed by the tray drying. Due to its physicochemical and sensorial properties, the jalapeño pepper obtained with the combination of pulse vacuum and temperature can be used in specific products such as Mexican salsas.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |