Publication: Development of red bell pepper (Capsicum annum) sauce
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Date
2017-05
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Abstract
The study aimed to develop an acceptable red bell pepper sauce with desirable sensory qualities, physico-chemical properties, microbiological qualities and profitability. In the formulation and standardization of the product, treatment 3 with near dark orange color, moderately strong sweetness, slightly strong saltiness, low perceptible spicy flavor, slightly strong red bell pepper, strong cheese flavor, just perceptible meaty flavor and with thick consistency was selected as the best formulation. It was submitted to different analyses such as physico-chemical and microbiological analyses. The physico chemical properties of the standardized product are: pH of 6.9 and water activity of 0.89, moisture content of 72%, and vitamin C of 60mg/100ml. The microbiological qualities were aerobic plate count of <250 CFU/g, yeast and mould count of <10 CFU/g. The total cost for producing 30 pouches is 821.3 and the market price sold at 50 pesos per pouch.
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Red bell pepper sauce, Capsicum annuum, Sauce development, Food processing, Food product development, Food technology, Bell pepper
Citation
Doliente, A. C. (2017). Development of red bell pepper (Capsicum annum) sauce. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - Mid La Union Campus. Lakasa ti Sirib, DMMMSU Institutional Repository.
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