TY  - JOUR
T1  - Capsaicin Content and Quality Characteristics in Different Local Pepper Varieties (Capsicum Annum) and Acid-Brine Pasteurized Puree
AU - , Hesham A. Eissa AU - , B.E. Mostafa AU - , A.S. Hussein 
JO  - Journal of Food Technology
VL  - 5
IS  - 3
SP  - 246
EP  - 255
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.246.255
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.246.255
KW  - Green
KW  -yellow
KW  -and red pepper
KW  -puree
KW  -acid-brine
KW  -color
KW  -pasteurization
KW  -polyphenoloxidase
KW  -peroxidase
KW  -capsaicin
KW  -ASTA
KW  -tint and sensory evaluations
AB  - The study material consisted of fresh pepper from 5 different varieties and 50 processed pasteurized purees samples. Each variety was distributed equally into 10 parts and each part was subjected to 1 of 10 different treatments. Pasteurized puree was completed by brining either in water (control) or in diluted concentrations of acetic acid, citric acid or sodium metabisulphite at a pepper: Acid ratio of 60: 40 (w v <SUP>1</SUP>). All samples were analyzed chemically for the contents of capsaicin and chlorophyll. The final quality of each product was determined by the extractable color by the American Spice Trade Association (ASTA), HUNTER lab color and the tint. All samples were subjected to complete sensory evaluation based on scoring for preferences of color; appearance; odour, taste and pungency. Capsaicin was highest in the fresh hot green (226.2 mg 100g <SUP>1</SUP>) and red colored (175.7 mg 100g <SUP>1</SUP>) compared with the respective figures obtained with the sweet peppers. The superior level of capsaicin in the hot pepper varieties was maintained after acid-brining in the pasteurized purees. Brining in the presence of acetic acid (0.25-0.7 %) resulted in the highest scoring compared with the respective scores obtained with the other treatments.
ER  -