Submission
Submit your own article trough this form
Name:
Article Title:
Email:
File:
Review Process
Instructions for Authors
 

   
  jQuery Tools standalone demo
   
About us

Banat's University of Agricultural Sciences and Veterinary Medicine
"King Michael I of Romania" from Timisoara
 
Issues
The archive of articles

2017 Journal of Agroalimentary Processes and Technologies 2017, 23(1)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(4)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(3)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(2)
 
2016 Journal of Agroalimentary Processes and Technologies 2016, 22(1)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(4)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(3)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(2)
 
2015 Journal of Agroalimentary Processes and Technologies 2015, 21(1)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(4)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(3)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(2)
 
2014 Journal of Agroalimentary Processes and Technologies 2014, 20(1)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(4)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(3)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(2)
 
2013 Journal of Agroalimentary Processes and Technologies 2013, 19(1)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(4)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(3)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(2)
 
2012 Journal of Agroalimentary Processes and Technologies 2012, 18(1)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(4)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(3)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(2)
 
2011 Journal of Agroalimentary Processes and Technologies 2011, 17(1)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(4)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(3)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(2)
 
2010 Journal of Agroalimentary Processes and Technologies 2010, 16(1)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(4)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(3)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(2)
 
2009 Journal of Agroalimentary Processes and Technologies 2009, 15(1)
 
2008 Journal of Agroalimentary Processes and Technologies 2008, 14(2)
 
2008 Journal of Agroalimentary Processes and Technologies 2008, 14(1)
 
2007 Journal of Agroalimentary Processes and Technologies 2007, 13(2)
 
2007 Journal of Agroalimentary Processes and Technologies 2007, 13(1)
 
2006 Journal of Agroalimentary Processes and Technologies 2006, 12(2)
 
2006 Journal of Agroalimentary Processes and Technologies 2006, 12(1)
 
2005 Scientifical Researches. Agroalimentary Processes and Technologies, 2005, 11(2)
 
2005 Scientifical Researches. Agroalimentary Processes and Technologies, 2005, 11(1)
 
 
 
 

23 .   A New Usage of Capsicum (Capsicum annuum) in the Food Industry. Sweet Products

Authors: Maria Lidia Iancu, Daniela Debora Benea, Lidia Benea, Alexandra Maria Maier

Volume 21, Issue 2;
Pages: 162-172; 2015
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Capsicum is one of the most widely consumed vegetable. It can be eaten raw or heat cooked and minced in combination with other vegetables. In general the dishes made with capsicum are salted. Nowadays sweetness is no longer linked to the idea of making comfitures, but it is rather a result of innovation and the desire to bring something new to the market. The present study refers to the realization of a new product, capsicum jam, in three distinct varieties: made from fresh, roasted or vinegar-preserved peppers. The capsicum and the jam were characterized by the following physical, chemical and technological properties: total, volatile acidity, solids content, refractive index, salt content, moisture, reducing, unreducing and overall sugar content, technological losses. If, in terms of raw material, the highest value in solids content is found in the roasted capsicum (28.6%), as far as the end product is concerned, the highest value of solids content belongs to the red capsicum in vinegar jam (76%). The highest humidity of the raw material is 91.4% (raw capsicums) or 31.4% to the roasted capsicum jam. The raw capsicum is the richest in sugars (12.7%/dm.), but during processing, the amount of sugar decreases. The jam made of capsicums preserved in vinegar has the lowest sugar content: 50%/dm. Its salt content is 0.15% and its acidity is increased (0.4% total acidity and 0.3% volatile acidity). As a result of a taste test conducted on 55 people, it was concluded that the consumers mostly prefer the raw capsicum jam.

Keywords: Capsicum annuum, red capsicum jam, sensory analysis, physical and chemical characteristics jam

PDF Version

 
 
   
Contact
Banat's University of Agricultural Sciences and Veterinary Medicine
"King Michael I of Romania" from Timisoara

Faculty of Food Processing Technology
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423 , Fax: +40-256-277326

Copyright © 2017 Journal of Agroalimentary Processes and Technologies                                                                                                                                  Web design by Royalty