Jalapeno peppers were canned and treated with calcium chloride, calcium hydroxide, and calcium lactate. Concentrations of 0.2, 0.3, and 0.4% of calcium were used. After 3 months of storage time, the peppers were evaluated for texture, quality, and nutritional composition. Calcium hydroxide was an inadequate firming compound in this experiment because of its neutralizing effect on the acid content and the precipitation found in the can after storage. Calcium chloride at a concentration of 0.2% was found to be the most desirable firming compound because under the test conditions it did not impart a bitter taste and because its solubility properties are better than those of calcium lactate. Higher concentrations failed to significantly increase the firmness of peppers. The treatments produced no adverse effects on the flavor or the vitamin and mineral content, with the exception of calcium, in canned jalapeno peppers.
AaSTRACTCanned whole tomatoes and beets were collected from three canning plants in the Rio Grande Valley of South Texas, 3 times during the canning period and stored for 1 yr. Nutrient analyses revealed that fat, fiber, protein, iron, riboflavin, niacin, carbohydrate and caloric values of the tomatoes and ash, fat, fiber, calcium, iron, protein, thiamine, riboflavin and niacin of the beets were not changed by canning plant procedures, time of harvest during the canning period, or during 1 yr of storage. Tomatoes canned in plant C were consistently higher in total dry solids than those canned in plants A and B. The total dry solids in beets decreased slightly in the late harvest. Vitamin C decreased in tomatoes from each canning plant during storage. The ash content of tomatoes canned in plant A was lower than ash in tomatoes from plants B and C. Vitamin A in tomatoes increased in late harvest but decreased during storage. Beets canned in plants A and B decreased in carbohydrate and caloric values during the canning period. Canning plant operators in this subtropical area might expect values for fat and Vitamin A in tomatoes and of fat, calcium, iron, thiamine and riboflavin in beets to differ from the corresponding values listed in USDA Handbook No. 8.
The purpose of this investigation was to determine the effect of peeling method (hot water, lye, or liquid N2) on the nutrient composition of canned tomatoes. The titratable acidity was slightly lower in lye‐peeled than in water‐ or N2 ‐peeled tomatoes, and niacin was a little lower in water‐peeled than in lye‐ or N2‐peeled tomatoes. There were no differences in moisture, pH °Brix, ash, fat, fiber, iron, calcium, protein, ascorbic acid, β‐carotene, thiamine, riboflavin, total carbohydrate, or caloric value which could be attributed to peeling method.
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