Resumo

CUASTUMAL, H. G.; LEDESMA, M. A.  e  ORDONEZ, L. E.. Vitamin C and surface color in tomato and green pepper: effect of heat treatments. Entre Ciencia e Ingenieria [online]. 2016, vol.10, n.20, pp.32-36. ISSN 1909-8367.

The aim of this research was to determine the effect of heat treatment on the concentration of ascorbic acid and surface color in tomato and peppers. 100 g samples subjected to microwave cooking (800 w for 2 minutes), oven (200 ° C) steam (97 ° C) and water (98 ° C) for 10 minutes, rapidly they cooled to 5 ° C and we proceeded to determine the concentration of ascorbic acid, and the colorimetric coordinates CIE_L*a*b*. Treatment with oven statistically showed the highest reduction of ascorbic acid to record losses of 80% of this antioxidant, and in green pepper, the cooking treatment with water method decreased the concentration of this micronutrient in 51.73%. On the other hand, thermal treatments did not affect the surface color of peppers and tomato fruits.

Palavras-chave : CIEL*a*b*; cooking; pH; soluble solids; tone.

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