Chemical and physical properties of "isot" type pepper during production

"İsot" is a kind of spice which is produced from red pepper and has a special color (black,red, and purple), smell, and taste. It is used in various products. İsot production can be achieved in two ways; industrial and traditional methods. In this study, the analyses and relationships of color, acidity, total phenolic content, ascorbic acid, antioxidant content, pH, non-enzymatic browning, and capsaicin content of isot pepper obtained from industrially simulatedat 25,35,45°C,open atmosphere conditions;traditionally simulated and factory produced samples were examinedfrom fresh pepper samples to final "isot" product by time.All samples generally showed an decrease in pH and increase in the acidity, decrease in moisture content, increase in the ASTA(AmericanSpiceTrade Association)colorvalues, fluctuations in L*, a*, b* values, decrease in ascorbic acid content, increase in non-enzymatic browning index,decrease in antioxidant content, fluctuations in total phenolic content, and increase in the capsaicin by time.Key words: ?İsot? pepper, color, non-enzymatic browning index, capsaicin.