A Novel Spice : Pickled Pepper Powder and Some Quality Aspects
 
More details
Hide details
Publication date: 2017-03-31
 
Pol. J. Food Nutr. Sci. 2017;67(1):19–24
 
KEYWORDS
ABSTRACT
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 valuable food additive especially for ready-to-eat and fast foods.
 
CITATIONS (1):
1.
Inhibitory profiles of spices against free and protein-bound heterocyclic amines of roast beef patties as revealed by ultra-performance liquid chromatography–tandem mass spectrometry and principal component analysis
Jing Chen, Zhiyong He, Fang Qin, Jie Chen, Dongsheng Cao, Fengxian Guo, Maomao Zeng
Food & Function
 
eISSN:2083-6007
ISSN:1230-0322