Artículos de revistas
Influence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense)
Fecha
2012-10-01Registro en:
Brazilian Archives of Biology and Technology. Brazilian Archives of Biology and Technology, v. 55, n. 5, p. 763-769, 2012.
1516-8913
10.1590/S1516-89132012000500016
S1516-89132012000500016
WOS:000309719800016
S1516-89132012000500016.pdf
7453441092375077
Autor
Universidade Estadual de Maringá (UEM)
Universidade Federal de Dourados
Universidade de São Paulo (USP)
Universidade Tecnológica Federal do Paraná
Universidade Estadual Paulista (Unesp)
Institución
Resumen
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.