DETERMINATION AND COMPARISON OF QUALITY CHANGES DURING STORAGE OF TURKISH PEPPER PASTE PRODUCED BY DIFFERENT METHODS

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dc.contributor.authorAyda, Meltem
dc.contributor.authorDede, Sercan
dc.contributor.authorDidin, Mustafa
dc.date.accessioned2024-09-19T16:21:02Z
dc.date.available2024-09-19T16:21:02Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Ãœniversitesien_US
dc.description.abstractThe quality and microbiological criteria of pepper pastes produced by many different methods, especially domestic and fabrication, can often be overlooked in spite of regulating certain standards. Quality problems in domestic/traditional production are at a very high rate. Thus, it was aimed to determine and compare the criteria of pepper paste produced by various methods. For this purpose, physical, chemical and microbiological analyses were conducted and results were examined. Values of pH, dry matter, titration-acidity, and color changed significantly during storage. While their brightness decreased, pastes became redder and more yellow. Microbiological analysis showed that D had the highest microbiological load due to the lack of boiling. On the other hand, A had the lowest microbiological load owing to heat treatment and aseptic-filling applications. A was followed by E, which includes both drying and boiling applications. Thus, using these two production methods in paste production can be recommended.en_US
dc.identifier.doi10.15237/gida.GD22127
dc.identifier.endpage1083en_US
dc.identifier.issn1300-3070
dc.identifier.issn1309-6273
dc.identifier.issue5en_US
dc.identifier.startpage1071en_US
dc.identifier.trdizinid1210013en_US
dc.identifier.urihttps://doi.org/10.15237/gida.GD22127
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1210013
dc.identifier.urihttps://hdl.handle.net/20.500.12483/15539
dc.identifier.volume48en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofGIDAen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTurkish Pepper pasteen_US
dc.subjecttraditionalen_US
dc.subjectcommercialen_US
dc.subjectmicrobial qualityen_US
dc.subjectstorageen_US
dc.titleDETERMINATION AND COMPARISON OF QUALITY CHANGES DURING STORAGE OF TURKISH PEPPER PASTE PRODUCED BY DIFFERENT METHODSen_US
dc.typeArticleen_US

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