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