CHANGE IN THE QUALITY PROPERTIES OF TWO DIFFERENT PEPPER VARIETIES IN FRESH AND DRIED CONDITION
2016
Frosina Babanovska-Milenkovska | Ljubica Karakasova | Biljana Petanovska-Ilievska | Silvana Manasievska-Simic | Elizabeta Miskoska-Milevska | Lence Velkosk
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.
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