Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)
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 pe...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2012-10-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500016 |
| _version_ | 1818240860492398592 |
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| author | Tissiane Mayara da Silva Eliana Janet Sanjinez Argandoña Grasiele Scaramal Madrona Izabel Cristina Freitas Moraes Charles Windson Isidoro Haminiuk Ivanise Guilherme Branco |
| author_facet | Tissiane Mayara da Silva Eliana Janet Sanjinez Argandoña Grasiele Scaramal Madrona Izabel Cristina Freitas Moraes Charles Windson Isidoro Haminiuk Ivanise Guilherme Branco |
| author_sort | Tissiane Mayara da Silva |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-12T13:20:09Z |
| format | Article |
| id | doaj.art-d1b92c1a52f44002abaaa0b22d35b634 |
| institution | Directory Open Access Journal |
| issn | 1516-8913 1678-4324 |
| language | English |
| last_indexed | 2024-12-12T13:20:09Z |
| publishDate | 2012-10-01 |
| publisher | Instituto de Tecnologia do Paraná (Tecpar) |
| record_format | Article |
| series | Brazilian Archives of Biology and Technology |
| spelling | doaj.art-d1b92c1a52f44002abaaa0b22d35b6342022-12-22T00:23:19ZengInstituto de Tecnologia do Paraná (Tecpar)Brazilian Archives of Biology and Technology1516-89131678-43242012-10-0155576376910.1590/S1516-89132012000500016Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)Tissiane Mayara da SilvaEliana Janet Sanjinez ArgandoñaGrasiele Scaramal MadronaIzabel Cristina Freitas MoraesCharles Windson Isidoro HaminiukIvanise Guilherme BrancoThe 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500016Capsicum chinenseascorbic acidosmotic dehydrationdrying |
| spellingShingle | Tissiane Mayara da Silva Eliana Janet Sanjinez Argandoña Grasiele Scaramal Madrona Izabel Cristina Freitas Moraes Charles Windson Isidoro Haminiuk Ivanise Guilherme Branco Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense) Brazilian Archives of Biology and Technology Capsicum chinense ascorbic acid osmotic dehydration drying |
| title | Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense) |
| title_full | Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense) |
| title_fullStr | Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense) |
| title_full_unstemmed | Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense) |
| title_short | Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense) |
| title_sort | influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers capsicum chinense |
| topic | Capsicum chinense ascorbic acid osmotic dehydration drying |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000500016 |
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