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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Bibliographic Details
Published inPolish journal of food and nutrition sciences Vol. 67; no. 1; pp. 19 - 24
Main Authors Cankaya, Harika, Hayoglu, Ibrahim, Turkoglu, Huseyin
Format Journal Article
LanguageEnglish
Published De Gruyter Open 01.03.2017
Institute of Animal Reproduction and Food Research
Subjects
chili
paprika
pepper powder
phenolic
pickle
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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.
ISSN:1230-0322
2083-6007
DOI:10.1515/pjfns-2015-0046