Optimization of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing time on vitamin C content, microbial quality and sensory characteristics during …

Optimization of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing time on vitamin C content, microbial quality and sensory characteristics during …

Emmanuel Ohene Afoakwa, Henry Mensah-Brown, Michael Hinneh

Response surface methodology and central composite rotatable design (CCRD) for K= 3 were used to investigate the combined effect of blanching time (0-1 min), processing time (10-30 min) and sodium metabisulphite (Na2S2O5) salt concentration (0%-2%) on vitamin C content, hardness (texture), microbial count and color intensity of green pepper (Capsicum sinensis) during canning. Blanching, processing time and sodium metabisulphite (Na2S2O5) salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant (P< 0.05) interactions were noted between all the factors with high regression coefficients (78.7%-97.0%). Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned …

David Publishing Company, Inc.

2013

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=100&pagesize=100&citation_for_view=EZuX1N8AAAAJ:M3NEmzRMIkIC

English