Determination of optimum blanching conditions to produce dried paprika by conjoint analysis
2015
Watanabe, T. (National Food Research Institute, NARO, Tsukuba, Ibaraki (Japan)) | Orikasa, T. | Koide, S. | Sato, K. | Nakamura, N. | Shiina, T. | Tagawa, A.
Hot water or super-heated steam blanching of dried paprika changes its quality characteristics (L-ascorbic acid level, total polyphenol content, and color), which are in turn influenced by the peroxidase (POD) activity residual ratio. In this study, the optimum blanching conditions for production of high-quality dried paprika was determined by simultaneous evaluation of several quality characteristics based on conjoint analysis. This analysis also took into consideration the individual preferences of consumers. Residual ratio of L-ascorbic acid to total polyphenol in dried samples was the highest at a POD activity residual ratio of 0.8. Minimum color change of the dried samples was observed at a POD activity residual ratio of 0.1. Taken together, these results, as well as the individual preferences of consumers, suggest that optimum blanching conditions for the production of high-quality dried paprika were attained at a POD activity residual ratio of 0.8.
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