Determination of the quality of afşin çamani produced with different peppers and garlic

In this study, Afşin Çamanı was produced by using two different types of garlic with geographical indication (Afşin Koçovası Garlic and Taşköprü Garlic) and two different types of chillies with geographical indication (Maraş Pepper (Hot red flake-leaf pepper) and Şanlıurfa Pepper (Isot)) and its physical, chemical and sensory properties were investigated. It was observed that the use of different pepper types had a statistically significant effect on the pH, dry matter, fat, ash, L colour, a* colour, b* colour, total phenolic matter, total flavonoid matter, potassium, iron, copper values of Afşin Çaman. The pH, L colour, a* colour, b* colour, total phenolic matter, DPPH, potassium values of Afşin Çaman produced with Maraş Pepper (Hot red flake-leaf pepper) were significantly higher than those produced with Şanlıurfa Pepper (Isot). The dry matter, fat, protein, ash, total flavonoid matter, calcium, magnesium, iron, zinc, copper values of Afşin Çaman produced with Şanlıurfa Pepper (Isot) were significantly higher than those produced with Maraş Pepper (Hot red flake-leaf pepper). The use of isot pepper in Çaman production caused the colour to be darker. It was determined that different chilli types had a statistically significant effect on the general acceptability values of Afşin Çaman. The effect of different garlic usage and chilli x garlic interaction was found to be statistically insignificant. The general acceptability values of Afşin Çaman produced with Maraş pepper (Hot red flake-leaf pepper) were found to be significantly higher than those produced with Şanlıurfa pepper (Isot).