ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY— Deterioration of extractable color pigments in dehydrated, ground chili peppers during storage was shown to be an auto-oxidative process having the kinetics of a second order reaction. Consequently, the reaction rate constant, k21 was used to evaluate the effect of a number of variables, such as moisture content, storage atmosphere and ethoxyquin treatment. In an oxygen-containing atmosphere, the rate constants for color deterioration varied with moisture content. The k2 value was 2 to 3 times higher at 4 to 5% moisture content than at 8 to 9%. Treatment with 100 ppm ethoxyquin afforded both substantial protection against color deterioration and an improvement of the surface color of the paprika in storage. Such treatment was most effective in low-moisture chili peppers. The color stability of several varieties was compared under controlled conditions. Some varieties were found to be more stable than others.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1968.tb01366.x
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