Dependence between apparent color and extractable color in paprika

Nieto‐Sandoval, José M.; López, José Antonio Fernández; Almela, L.; Muñoz, J.

doi:10.1002/(sici)1520-6378(199904)24:2<93::aid-col4>3.0.co;2-w

Cited by 33 publications

(20 citation statements)

References 11 publications

(3 reference statements)

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“…Because of its high coloring capacity, and in some cases its peculiar pungency, paprika is used to modify the color and flavor of soups, stews, sausage, cheese, snacks, salad dressing, sauces, pizza, and confectionary products, among others (Nieto-Sandoval, Fernandez-Lopez, Almela, & Munoz, 1999). According to a report by Buckenhü skes (2001), the annual world production of paprika and paprika oleoresins was approximately 60,000 tons and 1400 tons, respectively.…”

Section: Introductionmentioning

confidence: 54%

“…Considering that the ASTA value is an indication of the total carotenoids content, the reflected color degradation in the paprika samples was thus not only related with the carotenoids decomposition. Likewise, in a previous research, there was a very poor positive linear correlation between CIELab color parameter and ASTA values of paprika (Nieto-Sandoval et al, 1999).…”

Section: Extractable Color Of the Paprikamentioning

confidence: 99%

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The effect of drying method and storage on color characteristics of paprika

Topuz

Feng

Kushad

2009

LWT - Food Science and Technology

139

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Section: Introductionmentioning

confidence: 54%

Section: Extractable Color Of the Paprikamentioning

confidence: 99%

The effect of drying method and storage on color characteristics of paprika

Topuz

Feng

Kushad

2009

LWT - Food Science and Technology

139

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“…The CIELAB color space was chosen to express the results (19). L*, a*, b*, C*, hue angle (h) and ∆E* (color difference) were determined.…”

Section: Methodsmentioning

confidence: 99%

Microbial Inactivation of Paprika by a High-Temperature Short-X Time Treatment. Influence on Color Properties

Almela

Nieto‐Sandoval

López

2002

J. Agric. Food Chem.

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High-temperature short-time (HTST) treatments have been used to destroy the bioburden of paprika. With this in mind, we have designed a device to treat samples of paprika with a gas whose temperature, pressure, and composition can be selected. Temperatures and treatment times ranged from 130 to 170 degrees C and 4 to 6 s, respectively. The survival of the most commonly found microorganisms in paprika and any alteration in extractable and superficial color were examined. Data showed that the optimum HTST conditions were 145 degrees C, 1.5 kg/cm2 of overpressure, 6 s operation time, and a thermal fluid of saturated steam. No microbial growth was detected during storage after thermal treatment. To minimize the color losses, treated (HTST) paprika samples should be kept under refrigeration.

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“…The reflected colour has been used for the evaluation of food colour and the measurements can be related to sensorial perception and chemical characteristics . The extractable colour (ASTA) procedure enables measurement of total carotenoids.…”

Section: Resultsmentioning

confidence: 99%

Effect of plant density and harvesting type on yield and quality of fresh and dried peppers and paprika

et al. 2018

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The cultural practices tested provided an adequate productivity of fresh pepper and a better quality of the final product. According to the results of the present study, the increase in plant density and the substitution of manual harvesting by mechanical harvesting could be profitable practices with respect to the Jaranda variety of pepper used for the manufacture of smoked paprika. These practices maintain the main quality parameters of dried peppers and paprika. © 2018 Society of Chemical Industry.

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Dependence between apparent color and extractable color in paprika

Cited by 33 publications

References 11 publications

The effect of drying method and storage on color characteristics of paprika

The effect of drying method and storage on color characteristics of paprika

Microbial Inactivation of Paprika by a High-Temperature Short-X Time Treatment. Influence on Color Properties

Effect of plant density and harvesting type on yield and quality of fresh and dried peppers and paprika

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