Preparation of Some Colored Food Products using Sweet Pepper as A Functional Component

Natural colors replace artificial colors, Pepper is considered as a store of natural colorsto contain betacarotene. Color increases in fruits or vegetables as the amount of beta-carotene in them increases.. Betacarotene is an antioxidant used to get rid of the excess that is causing damage from free radicals in the body. Therefore, the aim of this study was to benefit from peppers of all types and separated liquid from fruits after cutting and grinding in the production of some food products colored alternative to harmful industrial colors. Pepper was evaluated in terms of chemical composition, dietary fiber, minerals, and its content of biological compounds. The study showed that pepper is rich in protein, dietary fiber and carotenoids, ascorbic acid. The extract of methanol from pepper has an antimicrobial activity as well as an antioxidant. The study also showed that all the prepared products were reasonably accepted by the arbitrators in terms of senses. Statistical analysis was performed using Version 16 SPSS.