A Novel Spice: Pickled Pepper Powder and Some Quality Aspects
An alternative pepper powder with better sensory quality was produced from some pickled pepper species. The peppers pickled 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...
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Published in | Polish journal of food and nutrition sciences Vol. 67; no. 1; pp. 19 - 24 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
De Gruyter Open
01.03.2017
Institute of Animal Reproduction and Food Research |
Subjects | |
Online Access | Get full text |
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Summary: | An alternative pepper powder with better sensory quality was produced from some pickled pepper species. The peppers pickled
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).
species grown in Turkey including Chili, Kapia, Jordan, Biberiye, Frenk and
. 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. |
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ISSN: | 1230-0322 2083-6007 |
DOI: | 10.1515/pjfns-2015-0046 |