Quality characteristics of Moroccan sweet paprika (Capsicum annuum L.) at different sampling times
AUTOR(ES)
Zaki, Naima, Hakmaoui, Abdelmalek, Ouatmane, Aaziz, Fernandez-Trujillo, Juan Pablo
FONTE
Food Sci. Technol
DATA DE PUBLICAÇÃO
10/09/2013
RESUMO
"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.
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