Abstract
The quality and microbiological criteria of pepper pastes produced by many different methods, especially domestic and fabrication, can often be overlooked in spite of regulating certain standards. Quality problems in domestic/traditional production are at a very high rate. Thus, it was aimed to determine and compare the criteria of pepper paste produced by various methods. For this purpose, physical, chemical and microbiological analyses were conducted and results were examined. Values of pH, dry matter, titration-acidity, and color changed significantly during storage. While their brightness decreased, pastes became redder and more yellow. Microbiological analysis showed that D had the highest microbiological load due to the lack of boiling. On the other hand, A had the lowest microbiological load owing to heat treatment and aseptic-filling applications. A was followed by E, which includes both drying and boiling applications. Thus, using these two production methods in paste production can be recommended.
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