This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54∼290.15 mg% capsaicinoids, 79.22∼139.09 ASTA value, and 16.76∼29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the...

Abstract Pepper is a type of spice plant in Indonesia that used for cooking spices. One the advantages this it has spicy taste and distinctive scent caused by piperine essential oils contained pepper seeds. This research was carried out from June 2018 to October 2019, using main raw material Natar 1 variety pepper. The seed processed into black white pepper, yield calculated. Then observed leve...

This study was conducted to assess the effect of spice blends varying in salt and pepper concentrations on microbial quality Quanta: Ethiopian dried red meat. The experiment had seven treatments: 25% spices, salt, 50% (T1); 20% 55% (T2); 15% 60% (T3); 10% 65% (T4); 5% 70% (T5); 100% spices (without pepper), a positive control (T6); negative without any added ingredient (T7). Microbiological ana...

Objective: In this survey, we have checked the effects of natural (red bell pepper and tomato) and synthetic (astaxanthin and β-carotene) pigments on bloods factors of Flower horn (Cichlasoma sp.). Methods: Five treatments (three replicates/treatment) were employed. Fishes were separated in fifteen equal groups and were fed for eight weeks with diets containing10 g kg–1 red ...

Objective: In this survey, we have checked the effects of natural (red bell pepper and tomato) and synthetic (astaxanthin and β-carotene) pigments on bloods factors of Flower horn (Cichlasoma sp.). Methods: Five treatments (three replicates/treatment) were employed. Fishes were separated in fifteen equal groups and were fed for eight weeks with diets containing10 g kg–1 red ...

Black pepper (Piper nigrum L.) is the most widely used spice in the world. Blackening is considered to be beneficial and important in the processing of black pepper because it contributes to its color and flavor. The purpose of this paper is to investigate polyphenol oxidation as well as the chlorophyll and vitamin C (VC) degradation in the blackening of Piper nigrum L. Black pepper was produce...

Different colored bell peppers (Capsicum annuum L.), green, red, and yellow were examined for their content of phenolic compounds, ascorbic acid and carotenoids as well as free radical scavenging activity using DPPH assay and antioxidant activity using ß-carotene/linoleic acid assay. Phenolic, ascorbic acid and carotenoid contents varied in different colored bell peppers. Green pepper had highe...

Nine different Indian spices (red chilli, black pepper, turmeric, coriander, cumin, fennel, caraway, fenugreek, and dry ginger) commonly cultivated and highly used in India were analysed for natural occurrence of toxigenic mycoflora and aflatoxins (AFs), ochratoxin A (OTA), and citrinin (CTN) contamination. Aspergillus flavus and Aspergillus niger were the most dominant species isolated from al...

The objective of this study was to investigate the effect of red bell pepper on the survival and growth of Escherichia coli O157:H7 in ground beef. Four different strains of Escherichia coli O157:H7 (944, E0019, F4546, and Cider) were used in this study. Each strain was inoculated into 100g of ground beef to reach the initial inoculum level of approximately 3 log CFU/g. The inoculated ground be...