ABSTRACT

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.

摘要

红辣椒（Capsicum annuumL.) 是全球消费的主要香料之一，以其香气和营养特性而闻名，对高生产国具有重要的经济价值。然而，需要对其技术功能特性进行表征并深入了解氧化稳定性，以生产高质量和稳定性的食品。因此，这项工作的重点是红辣椒粉和辣椒酱的化学、功能、热、氧化稳定性和流变特性。实验以完全随机化设计 (CRD) 方式设计。红辣椒粉分别含有14.50克/100克、44.00克/100克和7.57克/100克粗脂肪、粗纤维和灰分。粉末的总酚、类胡萝卜素和抗氧化活性的浓度分别为1.04 g GAE/100 g、374 mg βc/100 g和38.61 μmol TE/g。³ ) 和更高的振实密度 (583.4 kg/m ³ ) 表明粉末具有更高的可压缩性。相比之下，豪斯纳比率 (1.48)、卡尔指数 (32%) 和休止角 (45°) 表明粉末的流动性较差。粒度分布也表明体积加权平均值 D _[4,3]粉剂和糊剂的 分别为 262.20 和 201.46。粉末的乳化能力为47.5%。吸油和吸水能力分别从 1.41 到 1.73 和 0.86 到 2.29 克/克初始重量不等。观察到粉末 (62.54°C) 的玻璃化转变温度高于糊状物 (45.64°C)。诱导期表明，红辣椒粉（5.2 小时）比糊状（3.2 小时）对氧化更稳定。流变学分析表明该糊剂表现出剪切稀化行为。总的来说，了解红辣椒的特性有助于提高质量。