CHANGE IN THE QUALITY PROPERTIES OF TWO DIFFERENT PEPPER VARIETIES IN FRESH AND DRIED CONDITION
Frosina Babanovska-Milenkovska, Ljubica Karakasova, Biljana Petanovska-Ilievska, Silvana Manasievska-Simic, Elizabeta Miskoska-Milevska, Lence Velkosk
Pages: 250-259
Published: 6 Jun 2016
Views: 2,451
Downloads: 408
Abstract: Red pepper (Capsicum annuum L.) as a vegetable crop can be processed in multiple ways. The significance of the red pepper used in human nutrition is based on the presence of nutrients, vitamins, minerals, carotenoids, etc. Industrial peppers of kurtovska kapija variety and spicy peppers of horgosh variety, all grown in R. Macedonia were used in this examination. The process of drying was performed in an industrial chamber dryer by applying controlled technological process. The quality estimation of the fresh and dried peppers was carried out by applying sensory, mechanical and chemical methods (total dry matters, sugars by HPLC-RI, total acids, carotenoids by HPLCDAD). The spicy variety horgosh had been characterized with the highest content of total dry matter: 11.94 % in fresh and 91.42 in dried red peppers. The highest content of total carotenoids was determined in the spicy variety horgosh: 690.15 mg/100 g in fresh and 493.94 mg/100 g in dried form.
Keywords: red pepper, drying, variety, quality estimation
Cite this article: Frosina Babanovska-Milenkovska, Ljubica Karakasova, Biljana Petanovska-Ilievska, Silvana Manasievska-Simic, Elizabeta Miskoska-Milevska, Lence Velkosk. CHANGE IN THE QUALITY PROPERTIES OF TWO DIFFERENT PEPPER VARIETIES IN FRESH AND DRIED CONDITION. Journal of International Scientific Publications: Agriculture & Food 4, 250-259 (2016). https://www.scientific-publications.net/en/article/1001039/
Back to the contents of the volume
© 2025 The Author(s). This is an open access article distributed under the terms of the
Creative Commons Attribution License https://creativecommons.org/licenses/by/4.0/, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. This permission does not cover any third party copyrighted material which may appear in the work requested.
Disclaimer: The Publisher and/or the editor(s) are not responsible for the statements, opinions, and data contained in any published works. These are solely the views of the individual author(s) and contributor(s). The Publisher and/or the editor(s) disclaim any liability for injury to individuals or property arising from the ideas, methods, instructions, or products mentioned in the content.