COMPARATIVE STUDY ON NUTRITIONAL AND TECHNOLOGICAL VALUES OF RED PEPPERS FROM SOME LOCALITIES OF POLOG REGION IN MACEDONIA

Abdullahi, Xhabir and Jusufi, Elmi and Sulejmani, Erhan (2018) COMPARATIVE STUDY ON NUTRITIONAL AND TECHNOLOGICAL VALUES OF RED PEPPERS FROM SOME LOCALITIES OF POLOG REGION IN MACEDONIA. International Journal of Food Technology and Nutrition, 1 (1-2). pp. 34-37. ISSN 2671-3071

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Abstract

The aim of the presented study is to characterize the proteins, ascorbic acid, capsanthin, dry matter and ash content of sweet (B) and hot (L) red pepper cultivar (Capsicum annum L.) from Macedonia using the localities’ combinations: Falishe (BF and LF), Zhilce (BZH and LZH), Sedlarce (BS), Brvenica (BB) and Rataje (BR and LR). The peppers fruit were harvested on october and dried in a semi-shading conditions for 7 – 8 months on traditional conditions. The dried red pepper from the (HR) locality has a higher content of dry matter 86.40% compared to other localities which indicates that it is dried and stored in more favorable conditions compared to other localities. The highest ash content has dried red pepper from the SZH locality with 8.27%. The results show great differences between localities’ combinations and sampling dates for the protein, ascorbic acid and capsanthin content

Item Type: Article
Subjects: T Technology > T Technology (General)
Divisions: Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User: Unnamed user with email zshi@unite.edu.mk
Date Deposited: 05 Jun 2019 08:31
Last Modified: 05 Jun 2019 08:31
URI: http://eprints.unite.edu.mk/id/eprint/112

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