Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times

Food Science and Technology (Campinas)

Naima Zaki²  Abdelmalek Hakmaoui²  Aaziz Ouatmane²  Juan Pablo Fernandez-trujillo¹ 

[1] ,Université Sultan Moulay Slimane Faculté des Sciences et Techniques EVARBeni Mellal Beni Mellal ,Marrocos

关键词: paprika;    nutritional composition;    physical-chemical properties;   

DOI  :  10.1590/S0101-20612013005000072

来源: SciELO

【 摘 要 】

"La Niora" is a red pepper variety cultivated in Tadla Region (Morocco) which is used for manufacturing paprika after sun drying. The paprika quality (nutritional, chemical and microbiological) was evaluated immediately after milling, from September to December. Sampling time mainly affected paprika color and the total capsaicinoid and vitamin C contents. The commercial quality was acceptable and no aflatoxins were found, but the microbial load sometimes exceeded permitted levels.

【 授权许可】

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