Influence of the heat treatment on the color of ground pepper (Capsicum annuum)

Red pepper (Capsicum annuum L.) is one of the most important vegetables in the world. The main ground pepper quality attributes are extractable color, surface color, qualitative and quantitative carotenoid content. In this work, the influence of heat treatment on ground pepper quality was investigated. Microbiological status was examined in non-sterilized and sterilized ground pepper. Color changes were assessed by measuring the extractable color (ASTA) and surface color, using a photocolorimeter. The obtained results showed that at the end of experiment, non-sterilized samples had higher color values in comparison to the sterilized ones. Also, color deterioration was heightened at room temperature

CHEMICAL CHARACTERISTICS OF CULTIVATED ELDERBERRY FRUIT

This work is consered with the processing value of Elderberry fruit (berries) from domestic plantation selection (Horgoš region). Chemical analyses of reference parameters confirmed high nutritional and physiological value of samples and full validity of work on this selection and production in plantation conditions