& P.), 2 pepper species from the Andean region. Rodríguez-Burruezo A, González-Mas MC, del Nuez F (2010) Carotenoid composition and vitamin A value in Ají ( Capsicum baccatum L.) and Rocoto ( C. Meckelmann SW, Riegel DW, van Zonneveld MJ, Ríos L, Peña K, Ugas R et al (2013) Compositional characterization of native peruvian chili peppers ( Capsicum spp.). Separation and quantification of the carotenoid pigments in red peppers ( Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC. The biological activity of phytochemicals (Internet). Heat, color, and flavor compounds in capsicum fruit. Underutilized sources of dietary fiber: a review. Martínez R, Torres P, Meneses M, Figueroa JG, Pérez-Álvarez J, Viuda-Martos M Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. ![]() Influence of processing on the pectin structure-function relationship in broccoli purée. Bioversity International, Cali, p 90Ĭhristiaens S, Mbong VB, Van Buggenhout S, David CC, Hofkens J, Van Loey AM et al. Compilación de los estudios realizados dentro del marco del proyecto “Rescate y Promoción de Ajíes Nativos en su Centro de Origen” para Perú. Jäger M, Jiménez A, Amaya K (2013) Las cadenas de valor de los ajíes nativos de Perú. Accessed īosland PW, Votava E (2012) Peppers. FAOSTAT (Internet) (2018) Available from. In this context, these results might be considered a starting point for processing design and for the proper valorization of this raw material.įAO. Unique features of studied chili pepper landraces presented in this work should be considered during their industrial processing. Cluster analysis, including all the chili pepper attributes, showed no relation between taxonomical classification and chili peppers structural, sensorial, and nutritional characteristics. High Retinol Activity Equivalent levels were determined for red peppers, while high insoluble dietary fiber level was found in all the samples. Capsanthin was present only in red landraces, while yellow ones had low total carotenoid content. Moreover, different carotenoid profiles were observed, being β-carotene the most abundant in almost all the samples. annuum landraces displayed the highest dry matter and fiber content. A wide range of consistency and stability were found, and partially explained by the dry matter, dietary fiber and pectin content. ![]() In addition, the color and carotenoid profile of each landrace were studied. In particular, the Bostwick consistency index of chili purées, dry matter, dietary fibers and pectin content were determined. Therefore, the aim of the present study was to characterize twenty Peruvian chili pepper landraces in terms of structural and nutritional properties. There is a lack of scientific information about chili pepper physicochemical and nutritional attributes, that hampers their immediate industrial use. The cognition of original qualitative attributes of native Peruvian chili peppers elucidate their potential industrial exploitation.
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