Determining and comparing the quality criteria of pepper paste produced by using different methods

In this study, it is aimed to determine and compare the quality criteria of pepper paste that was produced by using different methods. The purpose of this study is to resolve and compare the quality criteria of the red pepper paste produced by using a different method. To work, pastes are classified according to the product types, tomato pastes A (mechanical fabricated evaporated tomato paste), B (pepper paste obtained by boiling the pulp in the flat boilers), C (the pepper obtained by laying the pulp in the sun and drying it), D (paste made by half-setting and grinding in the sun by reducing the size of red pepper, which is made suitable for processing) and E (pepper paste obtained by semi-drying, grinding and boiling in the sun by reducing the size of the red pepper, which is made suitable for processing). Microbiological analyzes such as pH, acidity, total dry matter, color, salt, and water activity in the produced tomato paste, such as TMAB, Yeast and Mold, Lactic Acid Bacteria, and Coliform search were performed. According to the analysis results obtained, it has been determined that the effects of all the production methods applied on the pH, acidity, total dry matter, salt, color, and water activity are important (p≤0,001). Considering the changes during the storage period, it was determined that the effect only on pH, dry matter, and titration acidity was significant (p≤0,001). Looking at the color values; The statistical effect of different production methods applied on L, a, b, C, and H values were found to be significant (p<0.001). However, it was determined that the brightness values (L) decreased and redness (a) and yellowness (b) values increased during storage. From a statistical point of view, the effect of storage on L value is insignificant in all productions. According to the results of microbiological analysis; The highest microbiological load is reduced in size and it is in the form of D production, where microbiological development is provided with more surface area and no heat treatment; It was determined that the lowest microbiological load and development was A production type, where heat treatment was applied and the aseptic filling was made, and then production method E, where drying and boiling was performed.