Studies on the effects of blanching time, evaporation time, temperature and hydrocolloid on physical properties of chili (Capsicum annum var kulai) puree

Thermal processing of chili (Capsicum annum var Kulai) and canning in the form of puree is an alternate process of producing a product with extended shelf-life while retaining its favorable qualities. Red chili was subjected to blanching treatment at different temperatures and times in a steam-jacketed kettle. Test samples were removed, cooled, drained and tested for enzyme activity (peroxidase and lipoxygenase). The model of response surface methodology was introduced to investigate the effects of time, temperature and amount of pectin on the physical properties of chili puree subjected to the evaporation process. Pectin was used as a thickening agent to enhance the viscosity of the puree. A complete inactivation of the enzymes was obtained with the blanching temperature of 100 °C for 6 min. First-order reaction kinetics fitted adequately to predict color loss and pectin was found to improve the viscosity and total soluble solids of the puree.