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

  • Red pepper (Capsicum annuum L.) is one of the major spices consumed globally, recognized for its aroma and nutrient properties, and it has a major economic value for high producing countries. However, characterization of its techno-functional properties and in-depth understanding of oxidative stability is needed to produce food of high quality and stability. Thus, this work focused on the chemical, functional, thermal, oxidative stability and rheological properties of red pepper powder and paste. Experiment was designed in a Completely Randomized Design (CRD) fashion. The red pepper powder contained 14.50 g/100 g, 44.00 g/100 g and 7.57 g/100 g of crude fat, crude fiber and ash, respectively. The concentration of total phenols, carotenoids and antioxidants activity of the powder were 1.04 g GAE/100 g, 374 mg βc/100 g and 38.61 μmol TE/g, respectively. Functional properties showed lower bulk density (395.1 kg/m3) and higher tapped density (583.4 kg/m3) indicating the higher compressibility of the powder. In contrast, Hausner ratio (1.48), Carr’s index (32%) and angle of repose (45°) indicated poor flowability of the powder. Particle size distribution also indicated that the volume weighted mean values D[4,3] of the powder and paste were 262.20 and 201.46, respectively. Emulsifying capacity of the powder was 47.5%. Oil and water absorption capacities varied from 1.41 to 1.73 and 0.86 to 2.29 g/g of initial weight, respectively. Higher glass transition temperature was observed for the powder (62.54°C) than the paste (45.64°C). The induction period indicated that red pepper was more stable against oxidation in powder (5.2 h) than in the paste form (3.2 h). Rheological analysis revealed that the paste exhibited shear-thinning behavior. Overall, understanding of the properties of red pepper could contribute to enhance quality.

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Metadaten
Author:Henock Woldemichael WoldemariamORCiD, Shimelis Admassu Emire, Paulos Getachew Teshome, Stefan TöpflORCiD, Kemal Aganovic
Title (English):Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste
URN:urn:nbn:de:bsz:959-opus-58588
DOI:https://doi.org/10.1080/10942912.2021.1969945
ISSN:1532-2386
ISSN:1094-2912
Parent Title (English):International Journal of Food Properties
Document Type:Article
Language:English
Year of Completion:2021
Release Date:2024/04/17
Tag:Chemical properties; Paste; Physical properties; Powder; Red pepper; Stability
Volume:24
Issue:1
First Page:1416
Last Page:1437
Faculties:Fakultät AuL
DDC classes:500 Naturwissenschaften und Mathematik / 530 Physik
Review Status:Veröffentlichte Fassung/Verlagsversion
Licence (German):License LogoCreative Commons - CC BY - Namensnennung 4.0 International