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Revista mexicana de ingeniería química

versión impresa ISSN 1665-2738

Rev. Mex. Ing. Quím vol.9 no.2 México ago. 2010

 

Ingeniería de alimentos

 

Capsaicinoides y color en chiltepín (Capsicum annuum var. aviculare). Efecto del proceso sobre salsas y encurtidos

 

Capsaicinoids and color in chiltepin (Capsicum annuum var. aviculare). Processing effect on sauces and pickles

 

L.C. Montoya–Ballesteros*, A. Gardea–Béjar, G.M. Ayala–Chávez, Y.Y. Martínez–Núñez y L.E. Robles–Ozuna

 

Centro de Investigación en Alimentación y Desarrollo A.C., Carretera a la Victoria Km. 0.6 Hermosillo, Sonora A.P. 82000, México. *Autora para la correspondencia. E–mail: lmontoya@ciad.mx Tel. 662892400, ext. 231, Fax 662800422.

 

Recibido 27 de Marzo 2010.
Aceptado 29 de Junio 2010.

 

Resumen

El color, picor y contenido de capsaicina (C) y dehidrocapsaicina (DHC) de frutos de chiltepín silvestre (Capsicum annuum var. Aviculare) se evaluaron en dos estados de madurez; se elaboraron además salsas para determinar el efecto del proceso artesanal (PA) y del establecido para alimentos acidificados (PAA) sobre las mismas variables. Los frutos rojos contienen mayor cantidad de C (8.22 mg–g1) y DHC (4.24 mg–g1) que los verdes (C, 4.24 mg–g1 y DHC, 0.529 mg–g1 respectivamente). El color de los productos elaborados a partir de chiltepín verde, se afectó en mayor grado que los elaborados a partir de chiltepín rojo. El comportamiento del color de las salsas del PA a pH 2.7, fue semejante al de las salsas del PAA. La degradación de C y DHC fue similar en PA y PAA, a pH de 4.0. En cualquier tipo de proceso, los contenidos de C y DHC y el picor, fueron afectados por el proceso de molienda y el pH.

Palabras clave: capsaicina, chiltepín, dehidrocapsaicina, procesos, salsas.

 

Abstract

Color, pungency and capsaicin (C) and dihydrocapsaicin (DHC) content were determined in wild chiltepín (Capsicum annuum var. aviculare) fruits at the green and red stages of maturity. Red fruits contains more C (8.22 mg/g) and DHC (4.24 mg/g) than green ones (C, 4.24 mg/g; DHC, 0.53 mg/g, respectively). Sauces were also elaborated using a traditional process (PA) and those recommended for acidified foods (PAA). The effect of processing was also evaluated in sauces. Color of green chiltepín products was more affected than those made from red chiltepín. Color was similar in PA sauces at pH 2.7 and PAA sauces. Pungency and C and DHC contents were affected by processes, but at pH 4.0 they were similar. Color, pungency and C and DHC contents in chiltepín products were affected by grinding and pH; regardless of the process used.

Keywords: capsaicin, chiltepín, dihydrocapsaicin, process, sauces.

 

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