ARLINDO, D. M.; http://lattes.cnpq.br/3280109007460376; ARLINDO, Daniely Medeiros.
Resumo:
The purpose of this study was to dehydrate green pepper, describe its physical chemistry characteristics, grind it until make powder, and analyze its stability when stored for 100 days at room temperature, in two kinds of packaging, polyethylene and laminate. The green pepper in natura was analyzed by pH, titratable acidity, moisture content, ascorbic acid, total chlorophyll, ash, starch, alcohol extract, and parameters of colour lightness (L*), redness (+a*) and yellowness (+b*). The same analyses were made each 20 days in the green chilli pepper powder under store conditions. From the powder was determined the water adsorption isotherms, at temperature of 20, 30 and 40°C using saturated salt solutions. The data obtained by water adsorption isotherms were fitted by
equations of Peleg, GAB, Oswin, and Langmuir. The green chilli pepper powder when compared with the in natura sample increased the titratable acidity, ash, alcohol extract, starch, total chlorophyll and ascorbic acid. In the stability analyze of physical chemistry parameters of the green chilli pepper powder during the storage, it was observed, after 100 days, a decreasing at the values of ascorbic acid and ash at the samples in polyethylene and laminate package. In both packages the samples showed a decreasing in the lightness, and an increasing in the redness in both packages. The models of Peleg and GAB showed better fitted, with determination coefficient (R²) greater than 0.9 and mean relative deviation modulus (P) less than 10%.