Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 98, Issue 9, Pages 3492-3500Publisher
WILEY
DOI: 10.1002/jsfa.8868
Keywords
pepper; drying; microwave-assisted vacuum drying; freeze drying; capsaicin; quality
Ask authors/readers for more resources
BACKGROUNDA randomized block design experiment was performed to investigate the influence of drying on the physical, chemical and nutritional quality attributes of five prominent cultivars of India under sun drying (SD) (mean temperature 35.5 degrees C, average daily radiation 5.26 kW h m(-2) and mean relative humidity 73.66% RH), hot air drying (HD) at 65 degrees C, microwave vacuum drying (MVD) (800 W, 5 kPa) and freeze drying (FD) (-50 degrees C, 5 kPa). Water activity, pH, total phenolic content (TPC), ascorbic acid (AA), capsaicin, -carotene, color and Scoville heat unit were studied. RESULTSTPC, AA, capsaicin content, -carotene, color and water activity were significantly affected by the drying method. FD was observed to be most efficient in minimizing the loss of color, capsaicin and -carotene. The hotness of analyzed samples decreased in the order Bird's Eye' > Sannam S4' > CO-4' > PLR-1' > PKM-1' among the studied cultivars, and FD > MVD > HD > SD among the drying methods. CONCLUSIONThe FD method was observed to be the most efficient drying method for retaining capsaicin content over other drying methods (SD, HD, MVD), whereas MVD was found to be most efficient in minimizing the loss to nutritional attributes for all five pepper cultivars. (c) 2018 Society of Chemical Industry
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available