Determination of Optimum Blanching Conditions to Produce Dried Paprika by Conjoint Analysis

• Watanabe Takashi

  National Food Research Institute, NARO

• Orikasa Takahiro

  Graduate School of Agriculture, Iwate University

• Koide Shoji

  Graduate School of Agriculture, Iwate University

• Sato Kazunori

  Graduate School of Agriculture, Iwate University

• Nakamura Nobutaka

  National Food Research Institute, NARO

• Shiina Takeo

  Graduate School of Horticulture, Chiba University

• Tagawa Akio

  Kagoshima-Osumi Food Technology Development Center

Bibliographic Information

Other Title

• コンジョイント分析を用いた乾燥パプリカの最適ブランチング処理条件の検討
• コンジョイント ブンセキ オ モチイタ カンソウ パプリカ ノ サイテキ ブランチング ショリ ジョウケン ノ ケントウ

Abstract

Hot water or super-heated steam blanching of dried paprika changes its quality characteristics (L-ascorbic acid level, total polyphenol content, and color), which are in turn influenced by the peroxidase (POD) activity residual ratio. In this study, the optimum blanching conditions for production of high-quality dried paprika was determined by simultaneous evaluation of several quality characteristics based on conjoint analysis. This analysis also took into consideration the individual preferences of consumers. Residual ratio of L-ascorbic acid to total polyphenol in dried samples was the highest at a POD activity residual ratio of 0.8. Minimum color change of the dried samples was observed at a POD activity residual ratio of 0.1. Taken together, these results, as well as the individual preferences of consumers, suggest that optimum blanching conditions for the production of high-quality dried paprika were attained at a POD activity residual ratio of 0.8.

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 62 (8), 394-401, 2015

  Japanese Society for Food Science and Technology

Keywords

• Paprika
• blanching
• hot air drying
• quality changes
• conjoint analysis

Details

• CRID: 1390282681384946432
• NII Article ID: 130005100699
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.62.394
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 026648559
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010893112
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I026648559
• Web Site: https://www.jstage.jst.go.jp/article/nskkk/62/8/62_394/_pdf
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed