Some Chemical and Microbiological Properties of Homemade Capia Pepper Pastes and Purees

Capia pepper (Capsicum annuum L. cv. Capia) is economically most well-known and critical essential species, widespread worldwide. People typically consume fresh, pickled pastes and purees in sauces, soups, canned foods, or powdered or flaked pepper. The food industry also uses it as an additive. In the Turkish Food Codex Communiqué on Paste and Similar Products, pepper paste and puree are defined according to the amount of water-soluble dry matter (brix). Their brix values ranged from 8.75% to 31.24%. The total acidity of paste and puree samples did not exceed 10% by mass (m/m), and the salt content of our samples varied between 0.93% and 3.34%. Therefore, these values were found to comply with the Turkish Food Codex Communiqué on Paste and Similar Products. Capia pepper paste and puree samples had pH values ranging from 3.60 to 4.96. The ash content of the 53.33% samples did not exceed the maximum 0.3% (m/m). Raw ingredients, process methods, microorganisms involved in the fermentation, and duration of the fermentation significantly influence the organoleptic properties of capia pepper paste and puree, including its aroma, taste, and texture. The mold and yeast count of the capia pepper paste and puree samples varied by approximately 1 log CFU/g and 6.99 log CFU/g. The aim of this study is to investigate the chemical and microbiological properties of capia pepper pastes and purees produced using traditional open pan techniques and to evaluate them according to the Turkish Food Codex Communiqué on Tomato Paste and Similar Products.