Valorization of Capia Pepperseed Flour-II: Sensory Properties and Storage Stability of the New Spreadable Pastes

Yılmaz, Emin; Bostanci, Hüseyin

doi:10.1007/s12649-018-0337-3

Cited by 3 publications

(2 citation statements)

References 14 publications

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“…In addition, there was no significant importance between the storage groups. There were fluctuations in the storage temperature groups, and it was similar to the finding of Yilmaz et al (2019). In the third week of the storage, it was statistically significant (p < 0.05) from the other weeks for 35 and 45 °C temperature groups.…”

Section: Water Activity Resultssupporting

confidence: 79%

Design determination formula and shelf-life of new additive-free Mediterranean product

Akcatemiz,

Mortas

2023

Braz. J. Food Technol.

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This study performed physical, chemical, and microbiological analyses to determine the best formulation and shelf life of a new additive-free Mediterranean diet product. The spreadable creamed product was formulated with roasted peanut (32%) and roasted hazelnut (32%) mixed, and the new product was sweetened with dried grape (15%) and sun-dried apricot (15%). Different storage temperatures as 25 o C, 35 o C, and 45 o C were used for the prediction of accelerated shelf-life. Microbiological analysis, color analysis, water activity, textural analysis, free fatty acidity, peroxide number, and sensory analyses were also performed two weeks periods during the shelf life. At the period, the water activity was measured as below 0.6, and the microbial risk was not observed. The shelf-life at 25 o C was estimated as 11 months by making regression analysis with the Arrhenius equation according to the values determined at a storage temperature of 45 o C.

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Section: Water Activity Resultssupporting

confidence: 79%

Design determination formula and shelf-life of new additive-free Mediterranean product

Akcatemiz,

Mortas

2023

Braz. J. Food Technol.

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“…Pepper seeds can be ground after drying, and the obtained flour can be utilized in new product development. Based on its chemical and sensorial characteristics, pepper seed flour can be applied as an ingredient in new product development to create products with added value [ 60 ]. This study showed that pepper seeds can be utilized in minimally processed innovative food products.…”

Section: Product Development: Valorization Of Pepper Seedsmentioning

confidence: 99%

Quality of Pepper Seed By-Products: A Review

Cvetković¹,

Ranilović²,

Jokić

2022

Foods

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Peppers are grown all around the world, usually for fresh consumption, as well as for the industrial production of different products. Pepper (Capsicum annuum L.) seeds are mostly considered a by-product. Recent investigations have shown that pepper seeds have the potential to be a valuable source of edible oil and fiber-rich flour and protein after processing. Pepper seed oil is a high-quality edible oil according to quality analysis (nutritional, chemical, sensory and antioxidant characteristics) and is suitable as an ingredient for use in the food and nonfood industries (pharmaceutical, chemical, cosmetic industries). The literature review presented in this paper revealed the high quality of two pepper seed by-products (pepper seed oil and pepper seed flour (Capsicum annuum L.)), which could guide the food industry toward new product development based on the circular bioeconomy.

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Valorization of Capia Pepperseed Flour in Breakfast Sauce Production

Yılmaz

2020

Waste Biomass Valor

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Valorization of Capia Pepperseed Flour-II: Sensory Properties and Storage Stability of the New Spreadable Pastes

Cited by 3 publications

References 14 publications

Design determination formula and shelf-life of new additive-free Mediterranean product

Design determination formula and shelf-life of new additive-free Mediterranean product

Quality of Pepper Seed By-Products: A Review

Valorization of Capia Pepperseed Flour in Breakfast Sauce Production

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