The pepper “Sol del Pilar” from organic agriculture is a famous pepper certified with a quality brand in Spain (CV quality product). The peppers that not reach the high standard quality for their fresh commercialization are considered as coproducts and can be good raw material for the elaboration of vegan foods. The aim of this work was to develop a spreadable vegan blood sausage-type with these coproducts and to analyze their physicochemical, sensory, and microbiological properties. The final product showed a pH of 4.15±0.1 and Aw 0.948± 0.006. The resulted product showed the following CIELAB color coordinates: Lightness, 32.25±1.62; Redness, 11.86±0.97; and Yellowness, 13.90±1.22. A consumer panel was used to evaluate its acceptability (hedonic scale). General aspect, spreadability, smell and texture were the attributes with higher scores (>6 in a scale 0-9). The use of coproducts from the pepper “Sol del Pilar” as ingredients for the development of vegan spreadable food products is a feasible alternative that could contribute to their valorization and to increase the sustainability of this sector.

SOL NEW FOOD. AGCOOP_D/2018/014. Ayudas para la cooperación en el marco del programa de Desarrollo Rural, Comunidad Valenciana 2014-2020 CAMACCyDR (53 % EU-(FEADER, 8,86 % MAPA-Spain, and 38,14 % CAMACCyDR.