Comparative Effects Of Different Heat Treatments On The Microbial, Functional, Chemical And Sensory Properties Of Fresh Red Pepper (Capsicum Annuum L) And Fresh Chili Pepper (Capsicum Annuum L)
ABSTRACT
The aim of this
study was to compare the effect of different treatments (autoclaving and microwaving)
on the microbial, functional, chemical and sensory properties of fresh red
pepper (Capsicum annuuml L) and chili pepper (Capsicum annuum L). The microbial
load reduced significantly from 6.4x10cfu/g to 10.4x10° cfu/g for the red
pepper and from 5.2x10cfu/g to 6.7x 10cfu/g for the chili pepper, after the
application of autoclave heat treatment to the chili pepper and red pepper
samples. There were colour changes which affected the sensory score (general
acceptability) of the chili pepper and red pepper samples which ranged from
5.44-6.40 for the red pepper and 5.32-7.92 for the chili pepper samples. The
heat treatments had little or no effect on the functional components of the
chili pepper but had a minimal effect on the functional components of the red
pepper samples which ranged from 7.27%-8.24% for the capsaithin content for red
pepper and 10.11%-10.37% for the chili pepper. The capsaicin components of the
spices were not apparently affected by both heat treatments. The chemical
components of the spices were greatly affected by the heat treatment,
especially the moisture content of the chili pepper which increased from 16.50%
for the untreated pepper to 22.50% for the microwaved chili pepper.
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NCHEGE, N (2022). Comparative Effects Of Different Heat Treatments On The Microbial, Functional, Chemical And Sensory Properties Of Fresh Red Pepper (Capsicum Annuum L) And Fresh Chili Pepper (Capsicum Annuum L). Repository.mouau.edu.ng: Retrieved Nov 23, 2024, from https://repository.mouau.edu.ng/work/view/comparative-effects-of-different-heat-treatments-on-the-microbial-functional-chemical-and-sensory-properties-of-fresh-red-pepper-capsicum-annuum-l-and-fresh-chili-pepper-capsicum-annuum-l-7-2
NCHEGE, NCHEGE. "Comparative Effects Of Different Heat Treatments On The Microbial, Functional, Chemical And Sensory Properties Of Fresh Red Pepper (Capsicum Annuum L) And Fresh Chili Pepper (Capsicum Annuum L)" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 18 Nov. 2022, https://repository.mouau.edu.ng/work/view/comparative-effects-of-different-heat-treatments-on-the-microbial-functional-chemical-and-sensory-properties-of-fresh-red-pepper-capsicum-annuum-l-and-fresh-chili-pepper-capsicum-annuum-l-7-2. Accessed 23 Nov. 2024.
NCHEGE, NCHEGE. "Comparative Effects Of Different Heat Treatments On The Microbial, Functional, Chemical And Sensory Properties Of Fresh Red Pepper (Capsicum Annuum L) And Fresh Chili Pepper (Capsicum Annuum L)". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 18 Nov. 2022. Web. 23 Nov. 2024. < https://repository.mouau.edu.ng/work/view/comparative-effects-of-different-heat-treatments-on-the-microbial-functional-chemical-and-sensory-properties-of-fresh-red-pepper-capsicum-annuum-l-and-fresh-chili-pepper-capsicum-annuum-l-7-2 >.
NCHEGE, NCHEGE. "Comparative Effects Of Different Heat Treatments On The Microbial, Functional, Chemical And Sensory Properties Of Fresh Red Pepper (Capsicum Annuum L) And Fresh Chili Pepper (Capsicum Annuum L)" Repository.mouau.edu.ng (2022). Accessed 23 Nov. 2024. https://repository.mouau.edu.ng/work/view/comparative-effects-of-different-heat-treatments-on-the-microbial-functional-chemical-and-sensory-properties-of-fresh-red-pepper-capsicum-annuum-l-and-fresh-chili-pepper-capsicum-annuum-l-7-2