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Effect of soaking process on physical properties of mature pepper berries (Piper nigrum L.)


Megat Ahmad Azman, Puteri Nurain and Shamsudin, Rosnah and Che Man, Hasfalina and Yaacob, Mohammad Effendy (2020) Effect of soaking process on physical properties of mature pepper berries (Piper nigrum L.). Food Research, 4 (suppl. 1). 116 - 123. ISSN 2550-2166


This study was carried out to determine the effect of the soaking process on the physical properties of the mature pepper berries. The soaking process was conducted by immersing pepper berries in water. The results showed the dimensions of the pepper berries before soaking was 5.24 mm (minor axis), 5.57 mm (medium axis) and 5.61 mm (major axis). The weight of pepper berries increased from day 1 (13.58%) until day 3 (16.92%) and decreased after day 4 (0.77%) until day 7 of soaking (13.08%). The water uptake ratio of soaked pepper berries increased from 1.14% (day 1) until 1.17% (day 3) and then decreased from 1.01% (day 4) until 0.87% (day 7). The fracture force required to fracture the pericarp was decreased starting from 67.21 N (day 1) decreased until 21.40 N (day 7). The colour of mature pepper berries was changed into black-brown colour (L= 34.16, a= 1.38, b= 1.40).

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Institute of Advanced Technology
DOI Number: https://doi.org/10.26656/fr.2017.4(S1).S04
Publisher: Rynnye Lyan Resources
Keywords: Soaking process; Physical properties; Mature; Pepper berries
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 03 Nov 2021 07:12
Last Modified: 03 Nov 2021 07:12
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.26656/fr.2017.4(S1).S04
URI: http://psasir.upm.edu.my/id/eprint/88643
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