Department of Agriculture

Permanent URI for this collectionhttps://ir.mug.edu.gh/handle/123456789/136

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The Influence Of Blanching, Anti-Browning Agent And Processing Time On Some Physico-Chemical Properties And Appearance Of Green Peppers (Capsicum Sinensis) During Canning
(African Journal of Food, Agriculture, Nutrition and Development, 2014-05) Mensah-Brown, H.; Afoakwa, E. O.; Hinneh, M.
Central Composite Rotatable Design (CCRD) was used to generate twenty combinations of these factors: blanching time, processing time and sodium metabisulphite concentration. The optimized conditions were then adapted for the canning process of green pepper. Blanching time ranged from 0-1 min whereas processing time and sodium metabisulphite concentration ranged from 10-30 min and 0-0.2%, respectively. The canned products were analyzed for physico-chemical qualities using standard analytical methods. Results obtained from various physico-chemical analyses showed variable trends and influences of the linear, quadratic and exponential interactions on the measured quality indices such as pH of the drained liquid, drained weight of the canned product, leached solids and colour of the canned products. The results showed significant (p≤0.05) quadratic effect of sodium metabisulphite as well as linear effect of blanching time on the drained weight of the canned green pepper. Generally, the pH of the medium decreased (increased acidity) with increasing processing time, which was also positively associated with the extent or amount of leaching. Additionally, all three factors were observed to have affected (to variable extent) the colour of the canned products. Blanching and processing times also affected the degree of browning. There was a strong significant (p≤0.05) influence of the quadratic factors of blanching time, processing time and sodium metabisulphite concentration on the colour properties (a-values, b-values and L-values) of the canned products. Statistical analysis showed significant (p≤0.05) linear effects of blanching time and sodium salt concentration as well as the combined effect of both factors on all the colour properties. All the studied parameters had significant regression coefficients (p≤0.05) suggesting the studied parameters contributed significantly to the observed changes. Colour of the canned products changed from green toward redness with increasing blanching time at all concentrations of sodium metabisulphite. Optimal processing combination of 0 min blanching time, 10 min processing time and sodium metabisulphite concentration of 0.2% produced a highly acceptable canned pepper product with preferred physico-chemical and appearance properties.
Optimization of Blanching Time, Sodium Metabisulphite (Na 2 S2O5 ) Concentration and Processing Time on Vitamin C Content, Microbial Quality and Sensory Characteristics during Canning of Green Pepper (Capsicum sinensis) Using Response Surface Methodology
(Journal of Food Science and Engineering, 2013-06-20) Afoakwa, Emmanuel Ohene; Mensah-Brown, Henry; Hinneh, Michael
Response surface methodology and central composite rotatable design (CCRD) for K = 3 were used to investigate the combined effect of blanching time (0-1 min), processing time (10-30 min) and sodium metabisulphite (Na 2S2O5) salt concentration (0%-2%) on vitamin C content, hardness (texture), microbial count and color intensity of green pepper (Capsicum sinensis) during canning. Blanching, processing time and sodium metabisulphite (Na 2S2O5) salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant (P < 0.05) interactions were noted between all the factors with high regression coefficients (78.7%-97.0%). Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were: blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.

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Browsing Department of Agriculture by Subject "Blanching"