Physicochemical, functional, oxidative stability and rheological properties of red pepper (<i>Capsicum annuum</i> L.) powder and paste

Woldemariam, Henock Woldemichael; Emire, Shimelis Admassu; Teshome, Paulos Getachew; Toepfl, Stefan; Aganovic, Kemal

doi:10.1080/10942912.2021.1969945

Cited by 12 publications

(3 citation statements)

References 64 publications

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“…Te porosity of red pepper was higher than the result that was reported previously for red pepper (32.3%) [35]. Tese properties are related to packaging, storage, and transportation costs.…”

Section: Bulk Density Tapped Density Porosity Andcontrasting

confidence: 55%

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Kefale

Delele

Fanta

et al. 2023

Journal of Food Quality

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Spices are known to have important benefits in our daily diet, and it is common to see industrial and traditional spicy foods in our households and markets. In the present work, a systematic profiling of the nutritional, physicochemical, and textural properties of red pepper, garlic, red onion, and ginger was conducted. The detailed data of forty eight (48) parameters that consisted of macronutrients, micronutrients, physicochemical properties, functional property, and rheological properties of each of the components were organized. The result showed that red pepper had the highest content of crude protein (14.7%), crude fat (11.3%), crude fiber (38.57%), ash (6.7%), redness (a ∗ value) (32.5), CI (37.4%), and porosity (37.43%) compared to garlic, ginger, and red onion. Garlic had the highest content of carbohydrate content (76.42%), energy (346.58 kcal), pH (6.03), total soluble solid (26.76), particle size (D90, 561 µm), and volume weighted mean (238 µm) which is related to the high antimicrobial and antioxidant quality of garlic. Red onion had the highest content of Zn (71.16 mg/100 g), Na (94.5 mg/100 g), and Ca (71.16 mg/100 g) indicating that it is a rich source of minerals. The availability of data about the nutritional, physicochemical, functional, and textural properties of the ingredients is crucial for the production and formulation of industrial and traditional spicy foods with the highest quality and stability.

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“…Te porosity of red pepper was higher than the result that was reported previously for red pepper (32.3%) [35]. Tese properties are related to packaging, storage, and transportation costs.…”

Section: Bulk Density Tapped Density Porosity Andcontrasting

confidence: 55%

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Kefale

Delele

Fanta

et al. 2023

Journal of Food Quality

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“…Color is the most important quality attribute of pepper powder because it determines the quality and market price of the product [ 49 ]. The red color of red peppers is comprised of cryptocapsin, capsanthin, and capsorubin structures of carotenoids.…”

Section: Resultsmentioning

confidence: 99%

Effect of packaging materials and storage duration on the functional quality of red hot peppers (Capsicum annum L.) pods

Fikiru,

Dulo,

Forsido

et al. 2024

Heliyon

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“…In Ethiopia there are several traditionally prepared spice based foods such as red pepper paste (Awaze), stew(shero) wot, Mekelesha, Datta, Selejo and Bekolt. Spices used for the preparation of these spice based food are red onion, ginger, garlic, cardamom, fenugreek, clove, cinnamon, kemune, long pepper, coriander, thyme, nutmeg, basil, white cumin, black cumin, white cumin, rue, rosemary, ground pepper, balck mustared, sa owers, bean our, potted water and salt [11].Different previous studies reported the physicochemical quality of red pepper paste but those studies reported only limited quality characteristics for laboratory made red pepper paste [12]. Only very few studies have reported the microbial quality characteristics of Awaze and Datta [13].…”

Section: Introductionmentioning

confidence: 99%

Optimization of functional spicy red pepper paste (Awaze) formulated from red pepper, garlic, red onion and ginger using optimal mixture design techniques

Anteneh

Delele

Fanta

et al. 2023

Preprint

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Spicy red pepper paste, locally known as Awaze, is a traditional popular spicy paste consumed in Ethiopia. The objective of this research was to determine the optimum proportion of red pepper, garlic, red onion and ginger in the preparation of Awaze paste. Mixture design was used to establish the appropriate proportion of red pepper, garlic, red onion and ginger. A D-optimal mixture experimental design with 15 runs was generated by design expert software within the constraint: 60–90% red pepper, 10–30% garlic, 5–20% red onion and 5–10% ginger. The physicochemical, mineral content and texture profile of Awaze paste were determined. Significant differences (p < 0.05) existed in color, ash, fiber content, viscosity, antioxidant activity, mineral and texture profile. Linear model for ash content, quadratic model for a* and antioxidant activity, special cubic model for fiber content significantly (p < 0.05) explained the effect of the components on the physicochemical quality of Awaze paste with high predicted R-squared (R2) value. The optimum formula of Awaze paste was a mixture containing 65.66% red pepper, 10% garlic, 19.086% red onion and 5.254% ginger. The optimum formula exhibited an antioxidant activity of 44.64%, ash content of 7.56%, color (a* value) of 18.3 and fiber content of 27.5%. There was a significant difference between Awaze paste produced from optimum formula and control (Household made Awaze).The study indicated that antioxidant activity, color value(a*), viscosity, ash content, fiber content and chewiness of Awaze paste are directly related to the proportion of red pepper, garlic, red onion and ginger.

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Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste

Cited by 12 publications

References 64 publications

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia

Effect of packaging materials and storage duration on the functional quality of red hot peppers (Capsicum annum L.) pods

Optimization of functional spicy red pepper paste (Awaze) formulated from red pepper, garlic, red onion and ginger using optimal mixture design techniques

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