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

Color, Capsaicin and Volatile Components of Baked Thai Green Chili (Capsicum annuum Linn. var. Jak Ka Pat)

“…The change of greenness might be due to the degradation of chlorophyll to pheophytin (Fennema & Tannenbaum, 1996). Ismail and Revathi (2006) blanched green chili puree with temperature 90, 95 and 100ºC for 10 min and found similar results.…”

Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers

“…In general, boiling induced smaller colour changes in yellow and red peppers than in green ones. Similarly, Ismail and Revathi (2006) reported only small colour changes (L*, a*, and b*) in puree of red peppers treated in a wide range of temperatures while Ahmed, Shivhare, and Debnath (2002) reported high colour changes in puree of green peppers during heat processing. This suggest that yellow (zeaxanthin, violaxanthin, anteraxanthin, bcryptoxanthin, b-carotene, and curcubixanthin A) and red (capsanthin, capsanthin 5,6-epoxide, and capsorubin) carotenoids are more thermoresistant than chlorophylls in peppers.…”

A novel approach for color degradation kinetics of paprika as a function of water activity

“…For color changes during thermal processing and subsequent storage, however, the first order kinetic models better described the color alterations (Ahmed, Kaur, et al, 2002;Gunawan & Barringer, 2000;Ismail & Revathi, 2006;Shin & Bhowmik, 1995;Wagner & Warthesen, 1995). The fractional (irreversible) first order kinetic model (Eq.…”

“…Studies on color changes in foods have generally focused on paste and puree products (Ahmed, Kaur, et al, 2002;Ahmed & Ramaswamy, 2005;Ahmed & Shivhare, 2001;Ahmed, Shivhare, & Ramaswamy, 2002;Avila & Silva, 1999;Barreiro et al, 1997;Shin & Bhowmik, 1995). A few kinetic studies similar in nature have been conducted to determine paprika discoloration during thermal treatment and storage Carbonell, Pinaga, Yusa, & Pena, 1986;De Guevara et al, 2002;De Guevara, Parra-Lopez, Pardo-Gonzalez, Saus, & Varon-Castellanos, 1998;Ismail & Revathi, 2006). However, no effort was devoted to the development of a kinetic model taking into consideration the effect of water activity to predict paprika color degradation during thermal processing and storage.…”