Vitamin C and surface color in tomato and green pepper: effect of heat treatments

Authors

  • Hermes Gilberto Cuastumal Canacuan Universidad Nacional de Colombia
  • Maira Alejandra Ledesma Sarria Universidad Nacional de Colombia
  • Luis Eduardo Ordoñez Santos Universidad Nacional de Colombia

Keywords:

CIEL * a * b *, cooking, pH, soluble solids, tone

Abstract

The aim of this research was to determine the effect of heat treatment on the concentration of ascorbic acid and surface color in tomato and peppers. 100 g samples subjected to microwave cooking (800 w for 2 minutes), oven (200 ° C) steam (97 ° C) and water (98 ° C) for 10 minutes, rapidly they cooled to 5 ° C and we proceeded to determine the concentration of ascorbic acid, and the colorimetric coordinates CIEL*a*b*. Treatment with oven statistically showed the highest reduction of ascorbic acid to record losses of 80% of this antioxidant, and in green pepper, the cooking treatment with water method decreased the concentration of this micronutrient in 51.73%. On the other hand, thermal treatments did not affect the surface color of peppers and tomato fruits. 

Author Biographies

  • Hermes Gilberto Cuastumal Canacuan, Universidad Nacional de Colombia

    es Ingeniero Agroindustrial de la Universidad Nacional de Colombia, Sede Palmira.

  • Maira Alejandra Ledesma Sarria, Universidad Nacional de Colombia

    Es Ingeniera Agroindustrial de la Universidad Nacional de Colombia, Sede Palmira

  • Luis Eduardo Ordoñez Santos, Universidad Nacional de Colombia
    Es Ingeniero Agroindustrial egresado de la Universidad la Gran Colombia, Sede Armenia. PhD. en Ciencia y Tecnología de los Alimentos de la Universidad de Santiago de Compostela, Lugo, España. Líder e investigador del Grupo de Investigación en Procesos Agroindustriales. Actualmente es Profesor Asociado en dedicación exclusiva del Departamento de Ingeniería de la Facultad de Ingeniería y Administración de la Universidad Nacional de Colombia – Sede Palmira.

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Published

2016-09-21

Issue

Vol. 10 No. 20 (2016)

Section

Artículos

How to Cite

Vitamin C and surface color in tomato and green pepper: effect of heat treatments. (2016). Entre Ciencia E ingeniería, 10(20), 32-36. https://ojs.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/313