Pimento (Capsicum annuum L.) purée: preparation, physicochemical properties and microscopical characterisation Original Research Article

The water adsorption of dehydrated pimento and the pigment loss in the maceration process was determined between 20°C and 60°C and a kinetic equation was proposed. Purée was prepared in several ways with the rehydrated pimento and their physicochemical properties were determined. A study on microscopic sections of pimento and structures of the purée was done for quality control. The purée presented pseudoplastic behaviour. The values of the behaviour index and of the shear stress at 15 s−1 were related with the length of particles of disperse phase.