Chemical and Physical Characteristics of Pepper Mash and Hot Pepper Sauce
Total Page：16
File Type：pdf, Size：1020Kb
Louisiana State University LSU Digital Commons LSU Historical Dissertations and Theses Graduate School 1986 Chemical and Physical Characteristics of Pepper Mash and Hot Pepper Sauce. Abdul Rahman Awad Louisiana State University and Agricultural & Mechanical College Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_disstheses Recommended Citation Awad, Abdul Rahman, "Chemical and Physical Characteristics of Pepper Mash and Hot Pepper Sauce." (1986). LSU Historical Dissertations and Theses. 4217. https://digitalcommons.lsu.edu/gradschool_disstheses/4217 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Historical Dissertations and Theses by an authorized administrator of LSU Digital Commons. For more information, please contact [email protected]. INFORMATION TO USERS This reproduction was made from a copy of a manuscript sent to us for publication and microfilming. While the most advanced technology has been used to pho tograph and reproduce this manuscript, the quality of the reproduction is heavily dependent upon the quality of the material submitted. Pages in any manuscript may have indistinct print. In all cases the best available copy has been filmed. The following explanation of techniques is provided to help clarify notations which may appear on this reproduction. 1. Manuscripts may not always be complete. When it is not possible to obtain missing pages, a note appears to indicate this. 2. When copyrighted materials are removed from the manuscript, a note ap pears to indicate this. 3. Oversize materials (maps, drawings, and charts) are photographed by sec tioning the original, beginning at the upper left hand comer and continu ing from left to right in equal sections with small overlaps. Each oversize page is also filmed as one exposure and is available, for an additional charge, as a standard 35mm slide or in black and white paper format.* 4. Most photographs reproduce acceptably on positive microfilm or micro fiche but lack clarity on xerographic copies made from the microfilm. For an additional charge, all photographs are available in black and white standard 35mm slide format.* *For more information about black and white slides or enlarged paper reproductions, please contact the Dissertations Customer Services Department. T T A /fJ Dissertation UiVll Information Service University Microfilms International A Bell & Howell Information Company 300 N. Zeeb Road, Ann Arbor, Michigan 48106 8629151 Awad, Abdul Rahman CHEMICAL AND PHYSICAL CHARACTERISTICS OF PEPPER MASH AND HOT PEPPER SAUCE The Louisiana State University and Agricultural and Mechanical Col.Ph.D. University Microfilms International300 N. Zeeb Road, Ann Arbor, Ml 48106 PLEASE NOTE: In all cases this material has been filmed in the best possible way from the available copy. Problems encountered with this document have been identified here with a check mark V . 1. Glossy photographs or pages_____ 2. Colored illustrations, paper or print______ 3. Photographs with dark background_____ 4. Illustrations are poor copy______ 5. Pages with black marks, not original copy______ 6. Print shows through as there is text on both sides of page_______ 7. Indistinct, broken or small print on several pages. s ' 8. Print exceeds margin requirements ______ 9. Tightly bound copy with print lost in spine_______ 10. Computer printout pages with indistinct print ______ 11. Page(s)____________lacking when material received, and not available from school or author. 12. Page(s)____________seem to be missing in numbering only as text follows. 13. Two pages numbered . Text follows. 14. Curling and wrinkled pages ______ 15. Dissertationcontains pages with print at a slant, filmed as received__________ 16. Other ________________________________________________________________________ University Microfilms International CHEMICAL AND PHYSICAL CHARACTERISTICS OF PEPPER MASH AND HOT PEPPER SAUCE A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Food Science by Abdul Rahman Awad B.S. University of Basra, 1977 M.S. Utah State University, 1982 May 1986 ACKNOWLEDGEMENTS I would like to take this opportunity to express my deep appreciation to my major professor Dr. Robert M. Grodner for his help, advice, guidance, patience, criticism and encouragement that he gave me throughout my graduate program. I would also like to thank Dr. A.M. Mullins, head of the Department of Food Science, for the use of the departmental facilities. Special thanks to Dr. Darrell. L. Gerdes for his invaluable assistance and many helpful suggestions. I also wish to thank Dr. Paul Wilson, my minor professor, for his help on this project. Acknowledgements are also in order for Dr. James Rutledge, Dr. Stanley Biede, Dr. Joseph Liuzzo and Dr. Margaret Younathan for their help and suggestions. I also wish to thank the faculty and students of the Food Science Department for their assistance. I am most grateful to my father and mother for their encouragement. I especially wish to thank my wife Suhad for her continued patience, love and encouragement throughout this project. This dissertation is dedicated to her. TABLE OF CONTENTS Page ACKNOWLEDGEMENTS .................................. ii TABLE OF CONTENTS .................................. iii LIST OF FIGURES .................................... V LIST OF TABLES .................................... xii 3 S T R A C T .......................................... XV INTRODUCTION ...................................... 1 REVIEW OF LITERATURE .............................. 3 History of hot sauce .......................... 3 Colloid systems .............................. 6 Pectin as a hydrocolloid ...................... 9 Factors effecting the stabilityof hot sauce . 13 Pectic substances and their enzymes .... 13 pH enzyme interaction ................... 15 Temperature-enzyme interaction ............ 16 Insoluble solids .......................... 19 Homogenization ............................ 21 Food additives............................ 22 MATERIALS AND METHODS .............................. 24 Experimental s e t .............................. 24 S a m p l i n g ...................................... 25 pH Determination.............................. 25 A c i d i t y ...................................... 25 % S a l t ........................................ 26 Color ( d E ) .................................... 26 Total pectic substances .......... 26 General procedure of making sauce ............. 27 Rapid procedure for making sauce ............... 27 Shaking the s a u c e ............................ 27 Viscosity determination ...................... 28 Pectic enzymes ................................ 28 iii TABLE OF CONTENTS (cont'd) Page RESULTS AND DISCUSSION ............................ 29 p H ............................................ 29 Effect of barrel type and depth of mash in 6% salt treatment .......................... 44 8% salt treatment .......................... 47 10% salt treatment.......................... 49 Effect of salt concentration................ 52 A c i d i t y ...................................... 65 Effect of barrel type and depth of mash in 6% salt treatment .......................... 65 8% salt treatment .......................... 70 10% salt treatment .......................... 73 Effect of salt concentration................ 75 The salt content .............................. 87 Total color differences (dE) .................. 96 Total pectic substances .................... 105 Effect of barrel type and depth of mash in 6% salt treatment ............................ 105 8% salt treatment ............................ 106 10% salt treatment ............................ 112 Effect of salt concentration.................. 116 Stability of hot sauce .......................... 129 Effect of shaking ............................ 129 Effect of container size and type of shaking . 131 Effect of container position ................ 132 Sauce making ...................................136 Effect of shearing ............................ 136 Effect of pectin .............................. 148 Effect of pectic enzymes..................... 152 SUMMARY ...............................................155 REFERENCES ...........................................157 VITA .................................................164 iv LIST OF FIGURES Fig Page 1 Flow diagram of hot sauce manufacuring process .................................... 5 2 Relative activity of tomato enzymes at different p H ' s ............................ 17 3 Diagram of fractionation of tomato juice by centrifugation and sieving ........ 20 4 The effect of barrel type (0,P) and depth of mash samples (T,B) on the mean pH value of 6% salt pepper mash (First year samples) ...................... 45 5 The effect of barrel type (0,P) and depth of mash samples (T,B) on the mean pH value of 6% salt pepper mash (Second year s a m p l e s ) ...................... 46 6 The effect of barrel type (0,P) and depth of the mash samples (T,B) on the mean pH value of 8% salt pepper mash (First year samples) ...................... 50 7 The effect of barrel type (0,P) and depth of the mash samples (T,B) on the mean pH value of 8% salt pepper mash (Second year s a m p l e s ) ...................... 51 8 The effect of barrel type