Drying dynamics, Physicochemical properties and Sensory Analysis of Sweet Red Pepper Paste

Abstract

Sweet red pepper (SRP) paste is a traditional food of the region made using capsicum annuum with the purpose of using it beyond the harvesting season. A method combining the traditional methods and the industrial method was followed taking into consideration heat or non-heat treatment and each was with or without salt addition, with or without adjustment of pH using citric acid. Within the same drying temperature (50oC or 70oC) the moisture loss and slope were significantly higher in the first 7 drying hours compared to the rest 16 hours, but within these timeslots the water loss did not differ significantly. The water activity of SRP paste was around 0.98 with a total solid content of around 20%. The addition of citric acid to SRP paste will be classified as high acid food while those with no citric acid addition will be classified as low acid food. There was no significant difference concerning color, odor and Non Mouth Texture between all heat-treated (blaze heating) and non-heat treated, pH adjusted and non-pH adjusted and salted and non-salted SRP paste. As for the overall acceptability the non-heat treated and the non-heat treated and pH adjusted SRP paste scored significantly the lowest. There was however no significant difference between all the other heat treated and non heat treated, pH adjusted and salted and non-salted SRP paste. This information can be used to adjust the water activity (time of drying) and pH to change the kinetics of deterioration during SRP paste storage.