Some Chemical and Microbiological Properties of Homemade Capia Pepper Pastes and Purees

Musa Yalman; Seda Özdikmenli Tepeli

Article Details

Some Chemical and Microbiological Properties of Homemade Capia Pepper Pastes and Purees

Authors:

Musa Yalman | Seda Özdikmenli Tepeli

Publisher:

Afyon Kocatepe University

Main Topics:

Gıda Mühendisliği

Journal:

Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.25 Issue 4, pp.846-853

Document Type:

Article

Publication Date:

4/2025

Document Language:

English

Document ID (Org No.):

2001354993

pISSN:

2149-3367

Keywords:

Abstract:

 Capia pepper Capsicum annuum L. cv. Capia is economically the most well-known and important species, widespread worldwide. People typically consume fresh, pickled pastes and purees in sauces, soups, canned foods, or powdered or flaked pepper. The food industry also uses it as an additive. This study investigated the chemical and microbiological properties of capia pepper pastes and purees produced using traditional open-pan techniques. In the Turkish Food Codex Communiqué on Paste and Similar Products, pepper paste, and puree are defined according to the amount of water-soluble dry matter brix. Their brix values ranged from 8.75 to 31.24. The total acidity of paste and puree samples did not exceed 10 by mass mm, and the salt content of our samples varied between 0.93 and 3.34. Therefore, these values were found to comply with the Turkish Food Codex Communiqué on Paste and Similar Products. The capia pepper paste and puree samples had pH values ranging from 3.60 to 4.96. The ash content of the 53.33 samples did not exceed the maximum 0.3 mm. Raw ingredients, process methods, microorganisms involved in the fermentation, and duration of the fermentation significantly influence the organoleptic properties of capia pepper paste and puree, including its aroma, taste, and texture. The mold and yeast count of the capia pepper pastes and purees varied by approximately 1 log CFUg and 6.99 log CFUg.

 Capia pepper Capsicum annuum L. cv. Capia is economically the most well-known and important species, widespread worldwide. People typically consume fresh, pickled pastes and purees in sauces, soups, canned foods, or powdered or flaked pepper. The food industry also uses it as an additive. This study investigated the chemical and microbiological properties of capia pepper pastes and purees produced using traditional open-pan techniques. In the Turkish Food Codex Communiqué on Paste and Similar Products, pepper paste, and puree are defined according to the amount of water-soluble dry matter brix. Their brix values ranged from 8.75 to 31.24. The total acidity of paste and puree samples did not exceed 10 by mass mm, and the salt content of our samples varied between 0.93 and 3.34. Therefore, these values were found to comply with the Turkish Food Codex Communiqué on Paste and Similar Products. The capia pepper paste and puree samples had pH values ranging from 3.60 to 4.96. The ash content of the 53.33 samples did not exceed the maximum 0.3 mm. Raw ingredients, process methods, microorganisms involved in the fermentation, and duration of the fermentation significantly influence the organoleptic properties of capia pepper paste and puree, including its aroma, taste, and texture. The mold and yeast count of the capia pepper pastes and purees varied by approximately 1 log CFUg and 6.99 log CFUg.

 Capia pepper Capsicum annuum L. cv. Capia is economically the most well-known and important species, widespread worldwide. People typically consume fresh, pickled pastes and purees in sauces, soups, canned foods, or powdered or flaked pepper. The food industry also uses it as an additive. This study investigated the chemical and microbiological properties of capia pepper pastes and purees produced using traditional open-pan techniques. In the Turkish Food Codex Communiqué on Paste and Similar Products, pepper paste, and puree are defined according to the amount of water-soluble dry matter brix. Their brix values ranged from 8.75 to 31.24. The total acidity of paste and puree samples did not exceed 10 by mass mm, and the salt content of our samples varied between 0.93 and 3.34. Therefore, these values were found to comply with the Turkish Food Codex Communiqué on Paste and Similar Products. The capia pepper paste and puree samples had pH values ranging from 3.60 to 4.96. The ash content of the 53.33 samples did not exceed the maximum 0.3 mm. Raw ingredients, process methods, microorganisms involved in the fermentation, and duration of the fermentation significantly influence the organoleptic properties of capia pepper paste and puree, including its aroma, taste, and texture. The mold and yeast count of the capia pepper pastes and purees varied by approximately 1 log CFUg and 6.99 log CFUg.

 Dünya çapında yaygın bir tür olan Kapya biberinin Capsicum annuum L. cv. Capia ekonomik değeri Türkiyede her yıl artmaktadır. Kapya biberi soslarda, çorbalarda, konserve gıdalarda, salça ve pürelerde toz veya pul biber formunda, salamura veya taze olarak kullanılmaktadır. Gıda endüstrisinde katkı maddesi olarakda kullanmaktadır. Bu çalışmada, geleneksel açık tava teknikleri kullanılarak üretilen kapya biber salça ve pürelerinin kimyasal ve mikrobiyolojik özellikleri araştırılmıştır. Türk Gıda Kodeksi Salça ve Benzeri Ürünler Tebliğinde biber salçası ve püresi suda çözünebilir kuru madde briks miktarına göre tanımlanmıştır. Çalışmadaki örneklerin briks değerleri 8.75 ile 31.24 arasında değişmektedir. Salça ve püre örneklerinin toplam asitliği kütlece 10u mm geçmemiştir ve örneklerimizin tuz içeriği 0.93 ile 3.34 arasında değişmektedir. Dolayısıyla bu değerlerin Türk Gıda Kodeksi Salça ve Benzeri Ürünler Tebliğine uygun olduğu görülmüştür. Kapya biber salçası ve püresi örneklerinin pH değerleri 3.60 ile 4,96 arasında değişmektedir. 53,33lük örneklerin kül içeriği maksimum 0.3ü mm aşmamıştır. Ham maddeler, işleme yöntemleri, fermantasyona katılan mikroorganizmalar ve fermantasyon süresi kapya biber salçası ve püresinin aroma, tat ve doku gibi organoleptik özelliklerini önemli ölçüde etkilemektedir. Kapya biber salçaları ve pürelerinin küf ve maya sayısı yaklaşık 1 log CFUg ve 6.99 log CFUg arasında değişmiştir.

Article Details

Some Chemical and Microbiological Properties of Homemade Capia Pepper Pastes and Purees

Authors:

Musa Yalman | Seda Özdikmenli Tepeli

Publisher:

Afyon Kocatepe University

Main Topics:

Gıda Mühendisliği

Journal:

Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.25 Issue 4, pp.846-853

Document Type:

Article

Publication Date:

4/2025

Document Language:

English

Document ID (Org No.):

2001354993

pISSN:

2149-3367

Red pepper

Paste

Capia

Open-Pan TechniquesKırmızı biber

Salça

Kapya

Açık Tava Tekniği

Issues

Article Details

Authors: Musa Yalman | Seda Özdikmenli Tepeli

Publisher: Afyon Kocatepe University

Main Topics: Gıda Mühendisliği

Journal: Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.25 Issue 4, pp.846-853

Document Type: Article

Publication Date: 4/2025

Document Language: English

Document ID (Org No.): 2001354993

pISSN: 2149-3367

Issues

Authors:

Musa Yalman | Seda Özdikmenli Tepeli

Publisher:

Afyon Kocatepe University

Main Topics:

Gıda Mühendisliği

Journal:

Afyon Kocatepe Üniversitesi Fen Ve Mühendislik Bilimleri Dergisi Vol.25 Issue 4, pp.846-853

Document Type:

Article

Publication Date:

4/2025

Document Language:

English

Document ID (Org No.):

2001354993

pISSN:

2149-3367