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KMID : 1024420150190020096
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Food Engineering Progress
2015 Volume.19 No. 2 p.96 ~ p.103
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Effects of Different Thermal Pre-treatment on the Quality Properties of Bell Pepper )
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Hwang In-Guk
Kim Kwang-Il
Jo Yeon-Ji
Choi Mi-Jung
Min Sang-Gi
Yoo Seon-Mi
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Abstract
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The thermal pre-treatment is an important process to minimize quality change in main cooking or storage. This study was conducted to investigate the effect of different thermal pre-treatment methods (blanching, steaming, and stir-frying) on the quality properties of bell pepper (BP). Washed and sliced BP were treated by blanching (100oC, 1-10 min), steaming (100oC, 1-10 min), and stir-frying with oil (180oC, 10-70 sec). Raw and treated BP was measured for color, pH, hardness, proximate composition, ascorbic acid, free sugar, organic acid, and peroxidase activities. Color and hardness were significantly decreased by blanching, steaming, and stir-frying. Stir-frying, in particular, rapidly decreased the ΔE values and hardness of BP. Blanching and steaming slightly increased the pH compared with raw BP, whereas stir-frying rapidly decreased the pH values. Results showed that the proximate composition, ascorbic content, free sugar content, and organic acid content were significantly (p<0.05) affected by the thermal pre-treatment and that the loss rate varied among individual compounds. Blanching, steaming, and stir-frying significantly reduced the ascorbic acid content (29.4-55.2%), fructose content (8.6-45.1%), and glucose content (8.1- 41.9%) in the BP. Oxalic acid, citric acid, succinic acid, and furmaric acid as organic acid in BP were detected and their contents were significantly (p<0.05) reduced during thermal pre-treatment. In conclusion, the results demonstrated that steam treatment for 3 min could be the best optimal thermal pre-treatment condition for BP to minimize the quality changes.
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KEYWORD
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thermal pre-treatment , hardness , bell pepper , ascorbic acid , peroxidase activity
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