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

The water adsorption of dehydrated pimento and the pigment loss in the maceration process was determined between 20°C and 60°C and a kinetic equation was proposed. Purée was prepared in several ways with the rehydrated pimento and their physicochemical properties were determined. A study on microsco...

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Bibliographic Details
Published inJournal of food engineering Vol. 45; no. 2; pp. 85 - 92
Main Authors Cepeda, Emilio, Garcı́a, M a Angeles, Renobales, Gustavo, Costell, Elvira
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.08.2000
Subjects
Capsicum
Flow behaviour
Food dehydration
Microscopy
Rheology
Food dehydration
Microscopy
Flow behaviour
Capsicum
Rheology
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Summary:The water adsorption of dehydrated pimento and the pigment loss in the maceration process was determined between 20°C and 60°C and a kinetic equation was proposed. Purée was prepared in several ways with the rehydrated pimento and their physicochemical properties were determined. A study on microscopic sections of pimento and structures of the purée was done for quality control. The purée presented pseudoplastic behaviour. The values of the behaviour index and of the shear stress at 15 s −1 were related with the length of particles of disperse phase.
ISSN:0260-8774
1873-5770
DOI:10.1016/S0260-8774(00)00044-3