18F-28

M. A. Lozano Saucedo¹, M. G. Gastelum-Franco¹, A. D. Alarcón Rojo², G. V. NEVÁREZ-MOORILLÓN¹, and R. Talamás-Abbud¹. (1) Food Science and Technology Graduate Program, Univ. Autónoma de Chihuahua, P.O. Box 1542-C, Chihuahua, Chih., 31170, Mexico, (2) Dept. of Animal Science, Univ. Autónoma de Chihuahua, Chihuahua, Chih.

Mexico is second worldwide in pepper production, with more than 140 varieties. Anaheim pepper is of special importance in Chihuahua, Mexico, where it is consumed mainly as a fresh product. Thermal processing is widely used for preservation, and canning is one of the most severe methods. The study of rheological and sensorial properties of canned products can help in its optimization. The aim of this study was to evaluate the effect of a preheating process and mesh size on the rheological and sensorial properties of Anaheim pepper puree. The puree was elaborated with Anaheim pepper. A preheating step was applied to one part of the product (63° C, 4 min) prior to toasting, and three different mesh sizes (0.05, 0.1, and 0.2 mm) were used at the time of puree preparation. Citric acid (0.6% w/w), ascorbic acid (0.05%), and salt (0.5%) were added in a buffer solution for final formulation; pH was controlled to 4.2. Sterilization of the cans was carried out at 96.6° C for 35 min. Variables analyzed included TSS, acidity, pH, color, viscosity, and sensorial analysis with a preference test. According to sensorial and instrumental measurements, the color for all products was different. The preheating step stabilized the green color of the puree. The rheological behavior of the Anaheim pepper puree was identified as of pseudoplastic type, time independent. The Arrhenius model cannot explain the rheological behavior in relation to temperature changes. Regarding sensorial analysis, all puree was accepted by panelists even though they were all different to the freshly prepared puree; the products were overall well accepted. On the formulation of the puree, the use of a buffer solution was useful on the control of pH and assisted in the enhancement of flavor, color, texture, and nutritional value because of the reduction of the thermal process.

Session 18F, Product Development: General
2:00 PM - 5:30 PM, Sunday PM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana