期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2018
卷号：42
期号：2
页码：1-16
出版社：Galati University Press
摘要：The important potential of the Mintos F1 variety of bell peppers which can be
processed into products with special destinations is studied in this work. The main
objective of this work is the evaluation of the ohmic heating (OH) effects on bell
pepper puree with added citrus pectin in various concentrations (0.1-0.3%). In
order to obtain the purees, the vegetable material was blended at 1900 rpm for 2
minutes. The samples were ohmically heated at 20 V/cm for 3 minutes using a
batch installation. The electrical conductivity values were measured and also
calculated. Antioxidant capacity, Texture Profile Analyses, Fourier transform
infrared (FT-IR) spectroscopy and confocal scanning microscopy were used in
order to estimate the possible changes induced by the addition of citrus pectin and
ohmic heating. The electrical conductivity values demonstrate a linear and
continuous data distribution. After 30 days of storage, the acidity of the samples
was slightly modified with a pH decrease of 4% for the sample of bell pepper
puree with 0.3% citrus pectin addition (APC0.3). The inhibition of free radicals
for the control sample was 71%. The rheological behavior of the samples remains
non Newtonian after the OH processing. The cohesiveness values confirm the
increase in the intensity of the links between the structural elements of the bell
pepper puree. The consistency and stability of the samples was improved by the
pectin addition. The ready-to-eat products with special destination are important
because of their convenience to consumption.
关键词：ohmic heating; bell pepper puree; citrus pectin; rheology; texture
