Preparation of Some Colored Food Products using Sweet Pepper as A Functional Component | ||||
| Alexandria Science Exchange Journal | ||||
| Article 22, Volume 40, JANUARY- MARCH - Serial Number 1, January 2019, Page 78-86 PDF (338.37 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/asejaiqjsae.2019.126596 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Jehan I. Saber* ; Hayam H. Mohamed* | ||||
| Department of Home Economics - College of Agriculture El Shatby - University of Alexandria | ||||
| Abstract | ||||
| Natural colors replace artificial colors, Pepper is considered as a store of natural colorsto contain beta-carotene. Color increases in fruits or vegetables as the amount of beta-carotene in them increases.. Beta-carotene is an antioxidant used to get rid of the excess that is causing damage from free radicals in the body. Therefore, the aim of this study was to benefit from peppers of all types and separated liquid from fruits after cutting and grinding in the production of some food products colored alternative to harmful industrial colors. Pepper was evaluated in terms of chemical composition, dietary fiber, minerals, and its content of biological compounds. The study showed that pepper is rich in protein, dietary fiber and carotenoids, ascorbic acid. The extract of methanol from pepper has an antimicrobial activity as well as an antioxidant. The study also showed that all the prepared products were reasonably accepted by the arbitrators in terms of senses. Statistical analysis was performed using Version 16 SPSS. | ||||
| Keywords | ||||
| Colored functional foods; Awareness; sweet spicy | ||||
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