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1/2017 vol. 67
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A Novel Spice : Pickled Pepper Powder and Some Quality Aspects
Harika Cankaya
,
 
Ibrahim Hayoglu
,
 
Huseyin Turkoglu
 
 
 
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Publication date: 2017-03-31
 
 
Pol. J. Food Nutr. Sci. 2017;67(1):19-24
DOI: https://doi.org/10.1515/pjfns-2015-0046
 
 
Article (PDF)
References (24) Citations (1)
 
KEYWORDS
chili
paprika
pepper powder
phenolic
PICKLE
 
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.
 
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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
 
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In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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