Efeito do tratamento térmico na qualidade de pimentas em conserva

Abstract

It is growing the interest in the pepper cultivation, mainly for the processing in the form of canned or sauces, seeking to assist as much the internal market as the external. The external market is exigent being little the information about the national varieties, as for the quality. The color, firmness and pungency are very important quality parameters in the processing of peppers. The aim of this study was to evaluate the effect of the thermal treatment (pasteurization) in the color, texture and pungency of canned peppers. Three peppers varieties were appraised: CNPH 0053 - Dedo-de-Moça pepper, CNPH 0279 Escabeche pepper, CNPH 0280 De Cheiro Pepper produced by Embrapa Hortaliças, in Brasília. The peppers were blanched by immersion in brine (2% NaCl) at 100 ºC for 1 minute. Afterwards, they were packed in glass bottle and pasteurized at 100 ºC for 0, 10, 20, 30 and 40 min, being used as liquid of covering brine acidified with acetic acid to 1,5% (2% NaCl). The processed samples were analyzed as the color, firmness and pungency being, soon after, appraised as for the kinetic model of degradation of the color and texture. The results showed that the degradation of the texture of these peppers followed a reaction of 1st order in the times of processing analyzed and the time of decimal reduction (D) for the three canned peppers met below 100 minutes. Already in the degradation of the color it was observed that none of the values L, a and b of Hunter the three varieties of pepper, it followed kinetic model of 1st order in the times of processing analyzed. The contents of capsaicinóides of the peppers in the times of processing they followed random behaviors. They were observed us varieties CNPH 0053 increase in the capsaicinóides contents in the time of 30 minutes and in CNPH 0280 increase in the capsaicinóides contents in the times of 30 and 40 minutes, compared with the times begin of processing. However the cultivate CNPH 0279 presented larger loss in the time of 30 minutes of processing.