Resumo

MARTINEZ-GIRON, JADER  e  ORDONEZ-SANTOS, LUIS EDUARDO. EFFECT OF THERMAL PROCESSING ON RED PAPRIKA COLOR SURFACE (Capsicum annuum) VARIETY 'NATALY'. Rev.Bio.Agro [online]. 2015, vol.13, n.2, pp.104-113. ISSN 1692-3561.  https://doi.org/10.18684/BSAA(13)104-113.

Color is one of the most important parameters when measuring the quality of products to be processed from red pepper (Capsicum annuum), for the manufacture of seasonings, colorants, preserves and dressings. In this study, the effect of thermal processing (fried and canned) was evaluated with respect to color change and carotenoids in fruits of red pepper. For frying soybean oil was used at a temperature of 175°C for 5 min; in the development of conservation as a process of blanching and pasteurization was carried out at 100°C for 15 min. After heat treatment (frying and preserves) the concentration of total carotenoids and surface color of red pepper fruits significantly affected. The frying process obtains the highest average values of ASTA (72,214) Total Carotenoids (95,464), L* (38,26) and (34,13). The registry retains the highest color attributes b* (21,81), h° (30,42), IP (145,40) and ΔE* (4,56 to 31,84). These results show that frying is an operation that improves the color attribute, by increasing the availability of carotenoids and increase the surface color a*.

Palavras-chave : CIEL*a*b*; Pigment; ASTA; pH; Dry matter.

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