A Novel Spice: Pickled Pepper Powder and Some Quality Aspects

A Novel Spice: Pickled Pepper Powder and Some Quality Aspects

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 pep...

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Bibliographic Details
Main Authors: Cankaya Harika, Hayoglu Ibrahim, Turkoglu Huseyin
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
chili
paprika
pepper powder
phenolic
pickle
Online Access:http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2015-0046/pjfns-2015-0046.xml?format=INT
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