Pepper paste spice - change of the consistency by adding aroma improvers

Malchev, E.; Mollov, P.; Tkhuet, Kha Van

Pepper paste spice - change of the consistency by adding aroma improvers

1995

Malchev, E. | Mollov, P. | Tkhuet, Kha Van (Vissh Institut po Khranitelna i Vkusova Promishlenost, Plovdiv (Bulgaria))

The influence of added starch, high methoxyl pectin and the inserting mode of aroma improvers on the consistency and serum separation of hot pepper paste spice has been studied. The viscosity of the product increases to 20-30 as a result of the 1 starch or high methoxyl pectin supplement. The aroma improvers used in power condition increase the viscosity and the serum separation. The six-months storage does not change considerably the consistency of the pepper spice.

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AGROVOC Keywords

additif alimentaire aditivos alimentarios aromatisant aromatizantes capsicum annuum guindilla piment fort plantas de especia

Bibliographic information

Published in

Khranitelna Promishlenost (Bulgaria) | Food Industry

Volume 44 Issue 1 ISSN 0205-3837

Pagination

pp. 25-27

Other Subjects

Plante a epices

Language

Bulgarian

Note

Summary (En)

3 ill., 1 table; 7 ref.

Type

Summary

Corporate Author

Firma "Viktus" OOD, Sofia (Bulgaria). Institut po Kriobiologiya i Liofilizatsiya na Selskostopanska Akademiya. S"yuz po Khranitelno-vkusova promishlenost

In AGRIS since: 1995-08-15

Format: AGRIS AP

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Pepper paste spice - change of the consistency by adding aroma improvers

1995

AGROVOC Keywords

Bibliographic information