TY  - THES
T1  - Storage stability of pretreated dried diced red bell pepper
A1  - Marcelino, Ma. Rosanna S.P
A2  - De Leon, Sonia Y.
LA  - English
UL  - http://www.ds.mainlib.upd.edu.ph/Record/UP-99796217608451533
AB  - The study was divided into three phase: determination of a more suitable pretreatment for dehydrated red bell pepper dices; storage stability of the pretreated bell pepper dices; and microbiological examination of the dehydrated red bell pepper dices. in Phase I, two pretreatment methods were studied, namely: steam blanching and sulfiting, and these methods were compared with the control. Results showed that sulfiting was the more suitable pretreatment for the dehydrated red bell pepper dices based on the objective tests and sensory evaluation of panelists on the samples. In Phase II, the pretreated dried bell pepper dices were stored for two months at room temperature (27 +- 2°C) and the sulfited samples were found to be the most stable. In Phase III, only the sulfited sample was found to be within the microbiological standard as provided by the standards of a commercial company for dry soup mix.
NO  - Thesis (BSFT)--University of the Philippines Diliman.
CN  - LG 993.5 1986 F66 M37
KW  - Peppers.
ER  -