Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)
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Data
2012-10-01
Autores
Silva, Tissiane Mayara da
Argandoña, Eliana Janet Sanjinez
Madrona, Grasiele Scaramal
Moraes, Izabel Cristina Freitas
Haminiuk, Charles Windson Isidoro
Branco, Ivanise Guilherme [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Brazilian Archives of Biology and Technology
Resumo
The objective of this work was (1) to develop a dehydrated pepper with 45% humidity, determining the drying curves for pepper, with and without osmotic pre-treatment and (2) to evaluate the influence of both drying and osmotic treatment on the content ascorbic acid (vitamin C) in fresh pepper and pepper with 45% humidity. The experiments were carried out using the peppers cut in half, with and without osmotic pre-treatment, followed by drying in an oven at 70 ºC. The results showed that the osmotic pretreatment did not influence the retention of ascorbic acid during the drying of pepper. The sensory analysis regarding the color, flavor, and texture attributes revealed that there was no difference in the acceptability.
Descrição
Palavras-chave
Capsicum chinense, ascorbic acid, osmotic dehydration, drying
Como citar
Brazilian Archives of Biology and Technology. Brazilian Archives of Biology and Technology, v. 55, n. 5, p. 763-769, 2012.