The effect of drying method and storage on color characteristics of paprika

Topuz, Ayhan; Feng, Hao; Kushad, Mosbah M.

doi:10.1016/j.lwt.2009.05.014

Cited by 154 publications

(98 citation statements)

References 18 publications

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“…Higher moisture of stored seeds in jute bags may be the main reason of quick quality deterioration. Similar observation has also been made by Ayhan Topuz et al (2009).…”

Section: Mineral Contentssupporting

confidence: 89%

Influence of vacuum packaging on seed quality and mineral contents in chilli (Capsicum annuum L.)

et al. 2011

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Studies were carried out to find out the influence of vacuum packaging on physical parameters of whole chilli and biochemical constituents in chilli seeds. Chilli fruits were stored in vacuum packed and jute bags stored at room temperature (25±2°C), cold storage (4±1°C) under both light and dark conditions for a period of 24 months. At the end of the storage period, seeds were separated from fruits and various parameters viz., moisture content, capsaicin content, ascorbic acid, carbohydrates, protein and mineral elements like Fe, P, Na and K were analyzed. It was observed that the samples stored in vacuum packed bags maintained the quality with least deterioration in all the quality parameters compared to samples stored in jute bags.

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“…Higher moisture of stored seeds in jute bags may be the main reason of quick quality deterioration. Similar observation has also been made by Ayhan Topuz et al (2009).…”

Section: Mineral Contentssupporting

confidence: 89%

Influence of vacuum packaging on seed quality and mineral contents in chilli (Capsicum annuum L.)

et al. 2011

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“…High quality and expensive paprika powders usually show ASTA values above 100. The extractable red/yellow pigments ratio ranged between 0.989 and 0.993 (Table 1), both in the range reported for paprika by Carvajal et al (1997) and Topuz, Feng and Kushad (2009). Table 1.…”

Section: Physical Characteristics Of Paprika Powdersmentioning

confidence: 65%

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

et al. 2013

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“…They also stated that the surface colour degradation of the paprika was more related to browning reaction than to carotenoid degradation [Topuz et al, 2009].…”

Section: Resultsmentioning

confidence: 99%

A Novel Spice : Pickled Pepper Powder and Some Quality Aspects

Çankaya

Hayoğlu

Tarkoglu

2017

Pol. J. Food Nutr. Sci.

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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.Unauthenticated Download Date | 5/12/18 12:12 PM

show abstract

The effect of drying method and storage on color characteristics of paprika

Cited by 154 publications

References 18 publications

Influence of vacuum packaging on seed quality and mineral contents in chilli (Capsicum annuum L.)

Influence of vacuum packaging on seed quality and mineral contents in chilli (Capsicum annuum L.)

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

A Novel Spice : Pickled Pepper Powder and Some Quality Aspects

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