Resumen

PINCHAO, Yamid A; ANDRADE, Johana C  y  OSORIO, Oswaldo. Processing Peas (Pisum sativum L.).Part 4: Blanching Process Optimization Pea (Pisum sativum L.) Cultivares Sureña and Andina based on the Inactivation of Peroxidase. Inf. tecnol. [online]. 2016, vol.27, n.4, pp.43-52. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000400005.

The blanching process was optimized on base to the activity of peroxidase (POD), and its effect on total chlorophyll content, texture and color in peas (Pisum sativum L), of the varieties sureña and andina, was evaluated. A 2^k central mixed design was applied with 3 central and 2 axial points with temperature and time as process variables at 3 levels each and 4 response variables. POD quantification and chlorophyll was performed before and after scalding by UV-VIS spectrophotometry at 645 and 470 and 663 nm, respectively. Texture was determined by compression and color was determined by means of rectangular coordinates (L*, a*, b*). The optimum blanching process was 76.98 °C in 2.56 min and 82.32 °C in 2.58 min for andina and sureña pea respectively, achieving constant residual POD ≤ 10%.

Palabras clave : blanching; peroxidase; color; texture; chlorophyll; Pisum sativum L.

        · resumen en Español     · texto en Español     · Español ( pdf )