Influence of the heat treatment on the colour of ground pepper (Capsicum annuum)
2007
Vracar, Lj.O., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Tepic, A.N., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Vujicic, B.L., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology | Solaja, S., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
In this work, the influence of heat treatment on ground pepper quality was investigated. Microbiological status was examined in non-sterilized and sterilized ground pepper. Colour changes were assessed by measuring the extractable colour (ASTA) and surface colour, using a photocolorimeter. The obtained results showed that at the end of experiment, non-sterilized samples had higher colour values in comparison to the sterilized ones. Also, colour deterioration was heightened at room temperature
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