Frozen pepper pulp (Capsicum annum L.) stabilizer as soup: nutritional and sensorial assessment
Keywords:
frozen soup, peppers, sensorial attributes
Abstract
The aim of this investigation was to elaborate soups from frozen pulp of organic pepper (Capsicum annum L. cv. Fyuco). Peppers were organically cultivated at the plots of Universidad Catolica del Maule, San Isidro Campus Los Niches Sector, Curico, Region VII, Chile. This research had three treatments: T0 corresponding to control treatment, T1: pepper pulp, plus stabilizer (Carrageenan Caraol PFP 5337), T2: pepper pulp, plus stabilizer and sweetener (stevia). Chemical assessments (Soluble solids (°Brix), ascorbic acid (mg.100 g-1), acidity (%) and reducing sugars (%)) and sensorial (Flavour, texture, colour, smell, appearance and acceptability) were carried out at days 0, 30 and 60. A microbiological analysis was performed by counting the total coliforms to guarantee the safety of the different treatments. The data obtained in the analyses were assessed with a completely random block design (DBCA), for the chemical and sensorial analyses, all of them having a confidence level of 95 %. There were no significant differences in the chemical parameters under study during the period of the pulp storage, sensorial analysis performed during the three times did not show significant differences.
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References
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Pozo, A., & Canto, P. (1999). Áreas Agroclimáticas y Sistemas Productivos en la VII y VIII Regiones. Chillan, Chile. Instituto de Investigaciones Agropecuarias. 83 pp
Quintero Ramos, A., Bourne, M.C., & Anzaldúa Morales, A. (1992). Texture and rehydration of dehydrated carrots as affected by low temperature blanching. Journal of Food Science, 57 (5), 1127-1139. https://doi.org/10.1111/j.1365-2621.1992.tb11279.x
Serrano, M., Zapata, P.J., Castillo, S., Guillén, F., Martínez Romero, D. & Valero, D. (2010). Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments. Food Chemistry, 118(3), 497–503. https://doi.org/10.1016/j.foodchem.2009.05.006
Simonovska, J., Rafajlovska, V., Kavrakovski, Z., & Srbinoska, M. (2014). Nutritional and Bioactive Compounds in Hot Fruits of Capsicum annum L. From Macedonia. Macedonian Journal of Chemistry and Chemical Engineering, 33(1), 97–104. https://doi.org/10.20450/mjcce.2014.391
Southgate, D., & Ducar Mauluenda, P. (1992). Conserva de Frutas y Hortalizas. Editorial Acribas S.A. 224 pp
Tadesse Teshome, T., Hewett Errol. W., Michael Nichols, A., & Keith Fisher, K.J. (2002). Changes in physicochemical attributes of sweet pepper cv. Domino during fruit growth and development. Scientia Horticulturae, 93(2), 91–103. https://doi.org/10.1016/S0304-4238(01)00317-X
Aranceta Bartrina, J., Pérez Rodrigo, C., Serra Majem, L., & Ortega Anta, R. (2006). Frutas, Verduras y Salud. Editorial Elsevier Masson. Barcelona, España. 268 pp
Arslan, D., & Ozcan Mehmet, M. (2011). Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content. Food and Bioproducts Processing, 89(4), 504–513. https://doi.org/10.1016/j.fbp.2010.09.009
Cordero-Bueso, G. (2013). Aplicación del análisis sensorial de los alimentos en la cocina y en la industria alimentaria. Sevilla, España. Universidad Pablo de Olavide. pp. 19 – 23. http://dx.doi.org/10.13140/RG.2.1.3548.4003
Dominguez, R., Quintero Ramos, A., Bourne, M., Barnard, J., Talamás Abbud, R., Jiménez Castro, J., & Anzaldúa Morales, A. (2001). Texture of rehydrated dried bell peppers modified by low-temperature blanching and calcium addition. International Journal of Food Science and Technology, 36(5), 523–527. https://doi.org/10.1046/j.1365-2621.2001.00493.x
Eggink, P.M., Maliepaard, C., Tikunov, Y., Haanstra, J.P.W., Bovy, A.G., & Visser, R.G. (2012). A taste of sweet pepper: Volatile and non-volatile chemical composition of fresh sweet pepper (Capsicum annuum) in relation to sensory evaluation of taste. Food Chemistry, 132(1), 301–310. https://doi.org/10.1016/j.foodchem.2011.10.08 1
Fernández de Rank, E., Monserrat, S., & Sluka, E. (2005). Tecnologías de conservación por métodos combinados en pimiento, chaucha y berenjena. Revista de la Facultad de Ciencias Agrarias 37(2), 73 – 81. https://bdigital.uncu.edu.ar/785
Food and Drug Administration. (2020). Bacteriological Analytical Manual Chapter 4, Enumeration of Escherichia coli and the Coliform Bacteria. https://www.fda.gov/food/laboratory-methods-food/bam-chapter-4-enumeration-escherichia-coli-and-coliform-bacteria
Forbes, B. (2009). Diagnostico Microbiológico. Editorial Médica Panamericana S.A.
Giambanco, H. (1996). Recolección y manipulación del pimiento. en Namesney, A (Editor). Pimientos, Compendios de Horticultura. 9a Edición. Barcelona, España. Ediciones de Horticultura S.L. 129 pp
Gómez García, M., & Ochoa Alejo, N. (2013). Biochemistry and Molecular Biology of Carotenoid Biosynthesis in Chili Peppers (Capsicum spp.). International Journal of Molecular Sciences, 14 (9), 19025–19053. https://doi.org/10.3390/ijms140919025
Hernandez, E. (2005). Evaluación sensorial. Facultad de ciencias básicas e ingeniería. https://es.scribd.com/document/346856767/Evaluacion-sensorial-LIBRO-ELIZABET-HERNADEZ-docx
Johnson, J. (2007). Final Report on the Safety Assessment of Capsicum Annuum Extract, Capsicum Annuum Fruit Extract, Capsicum Annuum Resin, Capsicum Annuum Fruit Powder, Capsicum Frutescens Fruit, Capsicum Frutescens Fruit Extract, Capsicum Frutescens Resin, and Capsaicin. International Journal of Toxicology, 26(1), 3–106. https://journals.sagepub.com/doi/10.1080/10915810601163939
Madrid, J.M., Gómez Pastrana, J. & Santiago, F. (2003). Refrigeración, Congelación y Envasado de los Alimentos. Madrid, España. AMV Ediciones. 303 pp
Mateos, R. M., Jiménez, A., Román, P., Romojaro, F., Bacarizo, S., Leterrier, M., Gómez, M., Sevilla, M., Del Río., Corpas, F., & Palma, J. (2013). Antioxidant systems from pepper (Capsicum annuum L.): Involvement in the response to temperature changes in ripe fruits. International Journal of Molecular Sciences, 14(5), 9556–9580. https://dx.doi.org/10.3390/ijms14059556
Ministerio de Salud de Chile. (2021). Artículo 173: Título V de los criterios microbiológicos. Reglamento Sanitario de los Alimentos [Archivo PDF]. https://quimica.uchile.cl/dam/jcr:b1088bf7-a761-4fdc-a128-2e4869f7eecc/RSA-actualizado-febrero-21.pdf
Niklis Nikolaos, D., Siomos Anastasios, S., & Sfakiotakis Evangelos. M. (2002). Ascorbic Acid, Soluble Solids and Dry Matter Content in Sweet Pepper Fruit: Change During Ripening. Journal of Vegetable Crop Production, 8(1), 41. https://doi.org/10.1300/J068v08n01_06
Nuez Viñals, F., Gil Ortega, R. y Costa Garcia, J. (2003). El Cultivo de Pimientos, Chiles y Ajíes. Editorial Mundi-Prensa. 586 pp
Official method of Analysis – A.O.A.C. (2019). Official Methods of Analysis 920.151 Solid (Soluble) in Fruit Products. Refractometer Method. EN: Official Methods of analysis of the Association of Official Analytical Chemists, 21st edition. Arlington, Virginia. Association of Official Analytical Chemists. https://es.scribd.com/document/603187762/AOAC-Ed-21-2019-Official-Method-920-151-Solids-Total-in-Fruits
Official method of Analysis – A.O.A.C. (1990 a). Official Methods of Analysis 942.15 Acidity (Titratable) Of Fruits Products. EN: Official Methods of analysis of the Association of Official Analytical Chemists, 15ª edition. Arlington, Virginia. Association of Official Analytical Chemists. https://archive.org/details/gov.law.aoac.methods.1.1990/page/n5/mode/1up,
Official method of Analysis – A.O.A.C. (2023). Official Methods of Analysis 923.02 Invert Sugar in Sugars and Sirups. EN: Official Methods of analysis of the Association of Official Analytical Chemists, 22nd edition. Arlington, Virginia. Association of Official Analytical Chemists. https://academic.oup.com/aoac-publications/book/45491/chapter-abstract/445548729?redirectedFrom=fulltext
Official method of Analysis – A.O.A.C. (1990 b). Official Methods of Analysis 967.21 Official titratable 2,6-dichloroindophenol method for determination of vitamin C in fruit juices analysis. EN: Official Methods of analysis of the Association of Official Analytical Chemists, 15ª edition. Arlington, Virginia. Association of Official Analytical Chemists. https://archive.org/details/gov.law.aoac.methods.1.1990/page/n5/mode/1up
Olivares Arenas, R. y Quintana Urrutia, I. (2010). Información Hortícola, publicación especial 2008-2009. https://www.odepa.gob.cl/wp-content/uploads/2010/11/InformacionhorticolaPublicacionespecial20082009.pdf
Organización de las Naciones Unidas - FAO. (1992). Producción, Poscosecha, procesamiento y comercialización de ajo, cebolla y tomate. 1a Edición. Santiago de Chile. 413 pp
Pozo, A., & Canto, P. (1999). Áreas Agroclimáticas y Sistemas Productivos en la VII y VIII Regiones. Chillan, Chile. Instituto de Investigaciones Agropecuarias. 83 pp
Quintero Ramos, A., Bourne, M.C., & Anzaldúa Morales, A. (1992). Texture and rehydration of dehydrated carrots as affected by low temperature blanching. Journal of Food Science, 57 (5), 1127-1139. https://doi.org/10.1111/j.1365-2621.1992.tb11279.x
Serrano, M., Zapata, P.J., Castillo, S., Guillén, F., Martínez Romero, D. & Valero, D. (2010). Antioxidant and nutritive constituents during sweet pepper development and ripening are enhanced by nitrophenolate treatments. Food Chemistry, 118(3), 497–503. https://doi.org/10.1016/j.foodchem.2009.05.006
Simonovska, J., Rafajlovska, V., Kavrakovski, Z., & Srbinoska, M. (2014). Nutritional and Bioactive Compounds in Hot Fruits of Capsicum annum L. From Macedonia. Macedonian Journal of Chemistry and Chemical Engineering, 33(1), 97–104. https://doi.org/10.20450/mjcce.2014.391
Southgate, D., & Ducar Mauluenda, P. (1992). Conserva de Frutas y Hortalizas. Editorial Acribas S.A. 224 pp
Tadesse Teshome, T., Hewett Errol. W., Michael Nichols, A., & Keith Fisher, K.J. (2002). Changes in physicochemical attributes of sweet pepper cv. Domino during fruit growth and development. Scientia Horticulturae, 93(2), 91–103. https://doi.org/10.1016/S0304-4238(01)00317-X
Published
2024-06-03
How to Cite
Loyola, N., Acuña, C., Silva, W., & Arriola, M. (2024). Frozen pepper pulp (Capsicum annum L.) stabilizer as soup: nutritional and sensorial assessment. Revista De La Facultad De Agronomía De La Universidad Del Zulia, 41(2), e244118. Retrieved from https://produccioncientificaluz.org/index.php/agronomia/article/view/42209
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Section
Food Technology
Copyright (c) 2024 Nelson Loyola Lopez, Carlos Acuña Carrasco, Wilson Silva Muñoz, Mariela Arriola Herrera
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