ALTERNATIVE METHODS TO PRESERVE SWEET RED PEPPER PASTE QUALITY: EFFECT OF TEMPERATURE AND PROTECTIVE AGENTS

Yıl 2017, Cilt: 18 Sayı: 3, 695 - 704, 30.09.2017

Ruhan Aşkın Uzel

https://doi.org/10.18038/aubtda.310767

Öz

Unlike conventional methods, red
pepper paste was produced by various techniques using starter cultures.
Products from paste process were stored at 37°C for 60 days. Salinity, acidity,
color parameters, invert sugar, brown pigment formation values were determined
together with microbiological, statistical and sensory evaluations at different
filling temperatures with and without protective agents. Microbiological
analysis showed that E. coli was not detected in raw material and in the final
product at any production stage, however mold and yeast growth started from
beginning of the second storage period. Increase in total sugar content of the
final product via protective agent use caused a higher acidity, in other terms
a lower pH value. Sweet red pepper paste treated with protective agents at
higher temperature was found to be best with respect to panelists’ flavor and
color quality scores. The study showed the necessity to use protective agents
in red pepper paste production.

Anahtar Kelimeler

Enthalpy, pepper paste, polyethylene terephthalate (PET), protective agent

Kaynakça

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