کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1186413 963438 2010 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.)
چکیده انگلیسی

The comparative effects of steaming and gamma irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.) were investigated during post-treatment storage at refrigerated (4 ± 2 °C) and room (20 ± 2 °C) (RT) temperatures for 6 months. Whole dried peppers were either steamed, hot air-dried and processed into powder form or powderised, packed in PE bags and gamma-irradiated at 10 kGy. The commercial steam treatment led to a 1- to 2-log reduction in the initial microbial load (106 CFU/g) accompanied with changes in spice as indicated by low Hunter’s colour values and reduced sensory scores in RT-stored samples. However, irradiation resulted in a 5-log reduction with minimal effects on the physicochemical properties, except for the decreased content of capsanthin in the irradiated samples. The functional components of spices were not apparently affected by both treatments. The refrigerated storage following irradiation is recommendable for powdered red pepper to minimise physicochemical changes.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 119, Issue 3, 1 April 2010, Pages 1012–1016
نویسندگان
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