Effects of different peeling methods on quality of canned peppers

Thesis Type: Postgraduate

Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey

Approval Date: 2005

Thesis Language: Turkish


Supervisor: Ömer Utku Çopur


In this study four different peeling methods were applied for canning of red peppers and effects of process variation on quality parameters were examined. In addition, two different pasteurisation times were carried out and according to the results, suitability of applications were discussed. It was determined that, all canned peppers have enough filling proportion, drained / net weight proportion and vacuum on top space. Samples peeled by baking have more protein and sugar content than others. In addition, samples peeled by blanching, have higher amount of carotenoid components, ascorbic acid and oil that are important for health. Pectin which has an importance on viewpoint of hardness was found a bit more in samples peeled by grilling. The results of sensory analysis of canned peppers were showed that appearance of all samples have statistically non significant difference. Also, canned peppers peeled by caustic and pasteurised for 45 minutes showed a significant difference in colours than others as expected. According to odour criteria, panelists most preferred the canned peppers peeled by grilling and pasteurised for 45 minutes. Canned peppers peeled by grilling and pasteurised for 35 and 45 minutes were chosen as most preferred samples on viewpoint of taste. For hardness criteria, canned peppers peeled by caustic were the most preferred samples. When we compare the effects of both pasteurisation time parameters on reliable production of canned peppers, it can be said that long pasteurisation time has no addition on quality beside the degradation of nutritive elements. For that reason, it was determined that, pasteurisation for 35 minutes was the most suitable application for canning of peppers.