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 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 pep...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2015-0046/pjfns-2015-0046.xml?format=INT |
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| _version_ | 1832569903837609984 |
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| author | Cankaya Harika Hayoglu Ibrahim Turkoglu Huseyin |
| author_facet | Cankaya Harika Hayoglu Ibrahim Turkoglu Huseyin |
| author_sort | Cankaya Harika |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-eea14b97cef64dd48f5d6c6e05c857d2 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-eea14b97cef64dd48f5d6c6e05c857d22025-02-02T19:18:50ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-03-01671192410.1515/pjfns-2015-0046pjfns-2015-0046A Novel Spice: Pickled Pepper Powder and Some Quality AspectsCankaya Harika0Hayoglu Ibrahim1Turkoglu Huseyin2Harran University Agricultural Faculty, Food Engineering Department, Sanliurfa, TurkeyHarran University Agricultural Faculty, Food Engineering Department, Sanliurfa, TurkeyMugla University, Ula Ali Koçman Vocational High School, Mugla, TurkeyAn 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.http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2015-0046/pjfns-2015-0046.xml?format=INTchilipaprikapepper powderphenolicpickle |
| spellingShingle | Cankaya Harika Hayoglu Ibrahim Turkoglu Huseyin A Novel Spice: Pickled Pepper Powder and Some Quality Aspects Polish Journal of Food and Nutrition Sciences chili paprika pepper powder phenolic pickle |
| title | A Novel Spice: Pickled Pepper Powder and Some Quality Aspects |
| title_full | A Novel Spice: Pickled Pepper Powder and Some Quality Aspects |
| title_fullStr | A Novel Spice: Pickled Pepper Powder and Some Quality Aspects |
| title_full_unstemmed | A Novel Spice: Pickled Pepper Powder and Some Quality Aspects |
| title_short | A Novel Spice: Pickled Pepper Powder and Some Quality Aspects |
| title_sort | novel spice pickled pepper powder and some quality aspects |
| topic | chili paprika pepper powder phenolic pickle |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2015-0046/pjfns-2015-0046.xml?format=INT |
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