Pengaruh pembelahan buah cabe terhadap rendemen dan mutu oleoresin.
1991
Yuliana N. | Hanum T. | Karyono B.
Objectives of this study were to investigate in slicing of several varieties of pepper on yield and quality of oleoresin. Red pepper and early red pepper produced the highest yield of oleoresin (17.6 and 17.5 percent respectively). Paprika had the highest color intensity (38610 color unit); while white chili produced the most pungent of oleoresin (4.03 percent capcaisin). Paprika and white chili produced oleoresin with the highest content of essential oil (2.58 percent and 2.28 percent respectively). Slicing increased pungency and color intensity of oleoresin, but lowered essential oil content. Slicing on the white chili and red pepper did not affect the yield of oleoresin.
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