Pimento (Capsicum annuum L.) puree: preparation, physicochemical properties and microscopical characterisation

Authors
Cepeda, E Garcia, MA Renobales, G Costell, E
Citation
E. Cepeda et al., Pimento (Capsicum annuum L.) puree: preparation, physicochemical properties and microscopical characterisation, J FOOD ENG, 45(2), 2000, pp. 85-92
Citations number
13
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD ENGINEERING
ISSN journal
02608774 → ACNP
Volume
45
Issue
2
Year of publication
2000
Pages
85 - 92
Database
ISI
SICI code
0260-8774(200008)45:2<85:P(ALPP>2.0.ZU;2-S
Abstract
The water adsorption of dehydrated pimento and the pigment loss in the mace ration process was determined between 20 degrees C and 60 degrees C and a k inetic equation was proposed. Puree was prepared in several ways with the r ehydrated pimento and their physicochemical properties were determined. A s tudy on microscopic sections of pimento and structures of the puree was don e for quality control. The puree presented pseudoplastic behaviour. The val ues of the behaviour index and of the shear stress at 15 s(-1) were related with the length of particles of disperse phase. (C) 2000 Elsevier Science Ltd. All rights reserved.