Cell wall changes associated with acid catalyzed softening of jalapeno pepper rings as affected by calcium chloride, rotary processing and genotype /
Jalapeno peppers lose their crisp texture during
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| Format: | Thesis Book |
| Language: | English |
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[Place of publication not identified] :
[publisher not identified] ;
1997.
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| Subjects: | |
| Online Access: | http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=739891081&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD |
| Summary: | Jalapeno peppers lose their crisp texture during pasteurization, especially when high acid brines are used. Since crisp texture of pasteurized jalapeno pepper rings is an important quality attribute, there is need for a better understanding of the relationship between softening of tissue and chemical/ physical properties of the cell wall. Development of processing methods to retard softening and selection of raw peppers for processing quality may result in a higher quality product. This study was undertaken to identify cell wall changes associated with acid catalyzed softening and to investigate the effects of calcium chloride brine treatment, rotary processing and genotype on firmness and cell wall characteristics of pasteurized jalapeno pepper rings. Firmness decreased as acetic acid concentration increased, but CaCi 2 treatment retarded softening. Softening in high acetic acid concentrations was associated with solubilization of neutral sugars (glucose, galactose and arabinose), and homogalacturonan after processing. Depolymerization and enhanced solubilization of pectic and hemicellulosic polymers occurred after 5 months storage. Calcium chloride effectively prevented softening, even under high acid conditions by preventing solubilization and depolymerization of pectic and hemicellulosic polymers. Pepper rings which were processed with rotary cooking (19 rpm) had uniform firmness throughout the container due to uniform heat penetration. The combination of agitated processing and CaCl, treatment improved texture by maintaining greater levels of tonically held pectin. The critical factors influencing processing quality were tonically held pectin and bound calcium. Veracruz retained the best texture after 3 months storage due to greater levels of tonically held pectin and bound calcium than other cultivars. |
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| Item Description: | Vita. "Major Subject: Food Science and Technology". |
| Physical Description: | xiv, 124 leaves : illustrations ; 28 cm. Issued also on microfiche from University Microfilms Inc. |
| Bibliography: | Includes bibliographical references: pages 116-123. |