Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2017 | 67 | 1 |
Tytuł artykułu

A novel spice : pickled pepper powder and some quality aspects

Treść / Zawartość
Warianty tytułu
Języki publikacji
An alternative pepper powder with better sensory quality was produced from some pickled pepper species. The peppers pickled via traditional and quick methods were dried at 65±1°C, ground and physical, chemical and sensory characteristics of the samples were compared to those of commonly consumed pepper powders (control). Capsicum species grown in Turkey including Chili, Kapia, Jordan, Biberiye, Frenk and etc. were used. The results are expected to contribute to the development of new products, to provide more alternatives for consumers in the market and to satisfy consumer expectations. Along with typical pickled aroma, hotness and colour, pickled pepper powders may be a valuable food additive especially for ready-to-eat and fast foods.
Słowa kluczowe
Opis fizyczny
  • Food Engineering Department, Agricultural Faculty, Harran University, Sanliurfa, Turkey
  • Food Engineering Department, Agricultural Faculty, Harran University, Sanliurfa, Turkey
  • Mugla University, Ula Ali Kocman Vocational High School, Mugla, Turkey
  • 1. AOAC, Association of Official Analytical Chemists Official Methods of Analysis. 2000, Washington, DC, USA.
  • 2. Attanasio G., Cianquanta L., di Matteo M.D., Effect of drying temperature on physico-chemical properties of dried and rehydrated chestnuts (Castanea sativa). Food Chem., 2004, 88, 583–590.
  • 3. Cemeroğlu B., Acar J., Fruit and Vegetables Processing Technology. 1986, Food Tech. Assoc., No: 6, Ankara, Turkey.
  • 4. da Silva T.M., Argandoña E.J.S., Madrona G.S., Moraes, I.C.F., Haminiuk C.W.I., Branco I.G., Infl uence of osmotic dehydration on ascorbic acid loss in pickled dry peppers (Capsicum chinense). Braz. Arch. Biol. Technol., 2012, 55(5), 763–769.
  • 5. Deepa N., Kaur C., Singh B., Kapoor H.C., Antioxidant activity in some red sweet pepper cultivars. J. Food Compos. Anal., 2006, 19, 572–578.
  • 6. Doymaz I., Pala M., Hot-air drying characteristics of red pepper. J. Food Eng., 2002, 55, 331–335.
  • 7. F.A.O. Food and Agriculture Organization of The United Nations. Faostat, 2015, [].
  • 8. Hayoglu İ., Didin M., Turkoglu H., Fenercioglu H., The effects of processing methods on some properties of hot red and redblackish ground peppers. Pakistan J. Biol. Sci., 2005, 8 (10), 1420–1423.
  • 9. Hirayama O., Nakamura K., Hamada S., Kobayasi Y., Singlet oxygen quenching ability of naturally occurring carotenoids. Lipids, 1994, 29, 149–150.
  • 10. Horvath Zs.H., Hodur C., Colour of paprika powders with different moisture content. Int. Agrophys., 2007, 21, 67–72.
  • 11. Howard L.R., Talcott S.T., Brenes C.H., Villalon B., Changes in phytochemical and antioxidant activity of selected pepper cultivars (Capsicum species) as infl uenced by maturity. J. Agric. Food Chem., 2000, 48, 1713–1720.
  • 12. Kim S., Lee K.W., Park J., Lee H.J., Hwang I.K., Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum L.). Int. J. Food Sci. Technol., 2006, 41, 90–95.
  • 13. Medina-Remón A., Barrionuevo-González A., Zamora-Ros R., Andres-Lacueva C., Estruch R., Martínez-González M.A., Diez- -Espino J., Lamuela-Raventos R.M., Rapid Folin-Ciocalteau method using microtiter 96-well plate cartridges for solid phase extraction to assess urinary total phenolic compounds, as a biomarker of total polyphenols intake. Anal. Chim. Acta, 2009, 634, 54–60.
  • 14. Moskowitz H.R., Muñoz A.M., Gacula M.C., Viewpoints and controversies in sensory science and consumer product testing. 2003, CT, USA: Food and Nutrition Press, Inc.
  • 15. Narisawa T., Fukaura Y., Hasebe M., Nomura S., Oshima S., Inakuma T., Prevention of N-ethylnitrosourea-induced colon carcinogenesis in rats by oxygenated carotenoids capsanthin and capsanthin-rich paprika juice. Proc. Soc. Exp. Biol. Med., 2000, 224, 116–122.
  • 16. Niklis N.D., Siomos A.S., Sfakiotakis E.M., Ascorbic acid, soluble solids and dry matter content in sweet pepper fruit: Change during ripening. J. Veg. Crop Prod., 2002, 8, 41–51.
  • 17. Ozgur M., Ozcan T., Akpinar-Bayizit A., Yilmaz-Ersan L., Functional compounds and antioxidant properties of dried green and red peppers. Afr. J. Agric. Res., 2011, 6 (25), 5638–5644.
  • 18. Paksoy M., Uslu Ö.S., The marketing and problems of red pepper in Turkey. VI. Symposium of Vegetable Cultivation, 19–22 September 2006, Kahramanmaraş-Turkey.
  • 19. Park J., Kim S., Moon B.K., Changes in carotenoids, ascorbic acids, and quality characteristics by the pickling of paprika (Capsicum annuum L.) cultivated in Korea. J. Food Sci., 2011, 76 (7), 1075–1080.
  • 20. Singh R.P., Murthy K.N.C., Jayaprakasha G.K., Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models. J. Agric. Food Chem., 2002, 50, 81–86.
  • 21. Topuz A., Hao F., Kushad M., The effect of drying method and storage on color characteristics of paprika. Food Sci. Technol., 2009, 42, 1667–1673.
  • 22. Vega-Gálvez A., Di Scala K., Rodríguez K., Lemus-Mondaca R., Miranda M., López J., Perez-Won M., Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chem., 2009, 117, 647–653.
  • 23. Vega-Gálvez A., Lemus-Mondaca R., Bilbao-Saïlnz C, Fito P., Andres A., Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). J. Food Engin., 2008, 85, 42–50.
Typ dokumentu
Identyfikator YADDA
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.