| Popis: |
The research assessed the nutritional, functional and thermal properties of pulverized fruit of Negro pepper. The proximate analysis was performed using the standard methods and mineral contents were determined using atomic absorption spectrometry. The functional properties evaluated include bulk density, swelling capacity, foaming capacity, water and oil absorption capacities. The thermal properties were assessed through mathematical models. The results provided good scope for the utilization of the spice in food industry, especially as natural additives. |
