• L.C. Montoya-Ballesteros Centro de Investigación en Alimentación y Desarrollo A.C.
  • A. Gardea-Béjar Centro de Investigación en Alimentación y Desarrollo A.C.
  • G.M. Ayala-Chávez Centro de Investigación en Alimentación y Desarrollo A.C.
  • Y.Y. Martínez-Núñez Centro de Investigación en Alimentación y Desarrollo A.C.
  • L.E. Robles-Ozuna Centro de Investigación en Alimentación y Desarrollo A.C.
Keywords: capsaicin, chiltepín, dihydrocapsaicin, process, sauces


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.


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How to Cite
Montoya-Ballesteros, L., Gardea-Béjar, A., Ayala-Chávez, G., Martínez-Núñez, Y., & Robles-Ozuna, L. (2020). CAPSAICINOIDS AND COLOR IN CHILTEPIN (Capsicum annuum var. aviculare). PROCESSING EFFECT ON SAUCES AND PICKLES. Revista Mexicana De Ingeniería Química, 9(2), 197-207. Retrieved from
Food Engineering