Table 1.

Factorial Design Diagram

Formulation A B C D E F G H

Mesh Factor 1 2
(mm)

Tomato/ Green 70 85 70 85
tomato (%)

*Jalapeo pepper 30 15 30 15
(%)

Thickener Gum Starch Gum Starch Gum Starch Gum Starch

*Red or Green jalapeo pepper

Table 2. Chemical composition of Mexican style sauces (%)

 Red sauce Green sauce

Mesh 2mm/70%/gum Mesh 1mm/85%/starch

Protein 0.52a 0.029 0.60a 0.029

Fat 0.33a 0.058 0.11b 0.062

Carbohydrates 5.32a 0.134 2.33b 0.134

Crude fiber 0.27a 0.038 0.39a 0.041

Humidity 91.96b 0.067 95.12a 0.063

Ashes 1.64a 0.063 1.38b 0.060

Average value standard deviation, n=3. Superscripts with different letter

indicate significant differences between the samples of sauces (P <0.05)

Table 3. Analysis of apparent viscosity, consistency index () and flow rate

() on red sauces
 % Mesh Apparent
Thickener
(mm) viscosity (Pa.s)
Tomato

70 1 Starch 1.17 0.489 b 0.40 0.031 a 0.044 0.007 c

70 1 Gum 3.34 0.489 ab 0.33 0.031 a 0.085 0.007 ab

70 2 Starch 2.61 0.489 ab 0.37 0.031 a 0.078 0.007 abc

70 2 Gum 3.71 0.599 ab 0.34 0.038 a 0.096 0.009 a

85 1 Starch 1.83 0.489 ab 0.37 0.031 a 0.051 0.007 bc

85 1 Gum 4.66 0.848 ab 0.23 0.054 a 0.077 0.012 abc

85 2 Starch 1.90 0.599 ab 0.37 0.038 a 0.055 0.009 abc

85 2 Gum 4.27 0.489 a 0.29 0.031 a 0.090 0.007 a

Average value standard error, n = 3. Superscripts with different letter indicate

significant differences between the samples of sauces (P<0.05).
 Table 4. Capsaicin concentrations and Scoville Units (SHU) in sauces
and purees samples.

mg capsaicin on the
samples Scoville
Samples Units Pungency Levels
g capsaicin in jalapeo (SHU)
pepper

Red
0.26 0.023 b 4189.82 Moderately pungent
puree

Green
0.60 0.023 a 9678.11 Moderately pungent
puree

Red
0.18 0.023 b 2916.73 Slightly pungent
sauce

Green
0.23 0.023 b 3687.31 Moderately pungent
sauce

Average value standard deviation, n = 3. Superscripts with different letter

indicate significant differences between the samples of sauces (P <0.05)
Figure 1. Process flow diagram for making purees and sauces mixes
Figure 2. Color parameters L* a* b* in red (a) and green (b) sauce. Different numbers and letters indicate sig
Figure 3. Main effects for acceptability of the formulation of red sauce (a) and green sauce (b) (n=3) (P <0.0
Figure 4. Average acceptability on the physical characteristics of red sauce (a) (70% tomato/ xanthan gum /
Figure 5. Capsaicinoids quantification in green and red pure and sauces products (n=3).