Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production

Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times

“…were detected. However, Streptococcus, an indicator of fecal contamination, was detected only in the samples of November and December at levels also above the results reported by Gallardo-Guerrero et al (2010).…”

“…These values were higher than those obtained by Gallardo-Guerrero et al (2010), Rico et al (2010) and Calvo and Torres (2010). However, the high levels of fecal coliform found indicated that better processing practices should be implemented in order to avoid exceeding the recommended safe level (<100 coliform/g) (PELCZAR; CHAN; NOEL, 2005).…”

“…The mesophilic aerobic bacteria counts obtained (Table 4) were above the maximum permitted levels (INTERNATIONAL…, 1986). Banerjee and Sarkar (2003) and Gallardo-Guerrero et al (2010) also obtained values above 10 6 CFU g -1 limits.…”

Effect of plant density and harvesting type on yield and quality of fresh and dried peppers and paprika

“…With both plant density and harvest type, carotenoid content was higher in the powders than in the fresh and dried samples as a result of moisture loss. However, in terms of dry matter, published data indicate that the carotenoid content of paprika is equal to or more than that of fresh red pepper fruits . The reason for this is the high moisture levels (>80%) in fresh red pepper fruits, which allow the fruits to have a longer period of metabolic activity during drying at mild temperatures.…”

“…Only red peppers ( Capsicum annuum L.) from authoctonous varieties are used under PDO, with Jaranda being the most cultivated variety. The main quality of this traditional processing method, compared to industrial techniques, is that the initial carotenoid content and therefore colour stability of the fresh fruits remains almost unchanged as a result of the balance between the catabolic and anabolic processes affecting these pigments . This process leads to its characteristic smoked flavour, which is key to its use in the Spanish dry‐fermented sausage called chorizo.…”