Date of Award


Document Type


Degree Name

Doctor of Philosophy (PhD)


Three different treatments of salt 6, 8 and 10% were used in the process of aging hot pepper mash in oak and plastic barrels over a period of two years. The chemical characteristics of the changes during the aging process of these mashes were determined. These characteristics included pH, titratable acidity, salt content, color changes and total pectic substances. The pectic substances were degraded by the hot pepper pectic enzymes very rapidly after only a few days of aging. This degradation could be retarded by increasing the salt content of the mash or by aging in oak barrels. However, the degradation of pectic substances depended greatly on the pH of the hot pepper mash. The optimum pH for this degradation was found to be in the range of (LESSTHEQ)4.20 or (GREATERTHEQ)4.60. Therefore, the degradation of pectic substances declined sharply during the second year of aging, especially in the oak barrels due to the unfavorable pH for the activity of pectic enzymes. The oak barrel hot pepper mash that was treated with 8% salt was found to contain a higher amount of pectic substances than any other of the treatments and with less color changes as compared with the standard sample. This mash also produced a more stable hot pepper sauce after two years of aging. A new procedure for preparing hot pepper sauce was developed which required only 20 min as compared to the current 30 days required by the traditional method. The stability of the new hot pepper sauce during shaking was found to be dependent on the amount of pectic substances and the size of the suspended particles in the sauce. The size and position of the hot pepper sauce containers as well as the type of shaking were also important in determining the stability of the hot pepper sauce.