Researching of the red capia pepper producing posibilities and determining some of the characteristics of the product

Turkey, with a production of 2.6 million tons, is the third country with the highest pepper production after China and Mexico. Capsicum annuum L. is the most common pepper species in the world and the most produced in our country. Although pepper is mostly consumed fresh, it is an industrial agricultural product that is generally consumed by processing into products such as pickles, canned tomatoes, tomato paste, red powder and chili peppers. Fruit juice is also produced from some agricultural products such as tomatoes, which resemble peppers, but when the studies are examined, it is understood whether fruit juice from pepper, fruit nectar or a pepper drink has not been marketed yet. The main aim of this study is to produce red capia pepper drink, which is a product with higher added value than other processed pepper products. Within the framework of the thesis, capia peppers grown in Antalya were purchased from the market, processed into puree, and pepper drinks in different formulations were produced from the puree obtained. Our main starting point during the study was to enrich the formulations that are accepted as sensory and to concentrate researches and analyzes on them. In the study; Large, ripe, thick-fleshed, red capia peppers were kept with various spices in order to strengthen the aroma after pre-treatment such as washing, sorting, removing stems and seeds. After waiting, the peppers were shredded and homogenized, and some physical, chemical and biological properties of the product were determined by the analyzes made on the produced red capia pepper drinks.