CHANGES OF NUTRITIONAL PROPERTIES OF THREE VARIANTS PEPPERS BY PROCESSING OF PICKLED RED PEPPERS

Abstract

The pepper (Capsicum annuumL.) is an important vegetable crop due the multiple ways it can be used in the processing industry, as well as the presence of nutrients and bioactive matters that are important for health. The pepper fruits for processing is necessary to have a larger useful part, with expressed red color, a higher content of dry matter and to possess inherent sensory characteristics. The quantity and the inter-relationship of chemical components, including water, are responsible for their nutritional value. The aim of this investigation was to compare the nutritional composition of three varieties of peppers, fresh and processed, as well as pasteurized pickled peppers. As a raw material had been used pepper varieties kurtovska kapija, palanechko chudoand horgosh, harvested at their technological maturity. Blanching was done at 85-90 °C for 5 min. To the pasteurized pepper, acetic acid was added at a concentration of 1.5 % in terms of finished product, which belongs to the low marinated products. Pasteurization is carried out at T 92 °Cfor 30 minutes. The chemical properties were determined by analyzing the following parameters: total dry matter, carbohydrates, proteins, oils, total acids, vitamin C, β-carotene and ash, both in fresh and in pasteurized peppers. Based on the obtained results the quality and nutritional composition were determined. The variety horgoshshows the highest content of total dry matter (11.45 %), vitamin C (138.9 mg/100 g), β-carotene (22.7 mg/100 g), and the highest energy value (41.7 kcal). In the gourp ofthe pasteurized peppers, the variety of palanechko chudohas been characterized by the lowest average value of total dry matter (7.49 %) and lowest total energy value (24.6 kcal); the variety of kurtovska kapijahad the lowest contents of vitamin C (52.1 mg/100 g) and β-carotene (6.09 mg/100 g).