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Quality Characteristics of Semi-Dried Red Pepper (Capsicum Annuum L.) Using Hot-Air drying  

Jeong, Jin-Woong (Korea Food Research Institute)
Seong, Jeong-Min (Korea Food Research Institute)
Park, Kee-Jai (Korea Food Research Institute)
Lim, Jeong-Ho (Korea Food Research Institute)
Publication Information
Food Science and Preservation / v.14, no.6, 2007 , pp. 591-597 More about this Journal
Abstract
The quality characteristics of semi-dry red pepper (SDRP) (Capsicum annuum L.) were compared with raw and dry red pepper (DRP). Raw red pepper was divided into pieces and the semi-drying treatment involved air-drying at $65^{\circ}C$. The study focused on describing the characteristics of semi-dry red pepper in comparison with dry red pepper. Factors considered were reduced drying period, ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content. ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content of SDRP were higher in SDRP than in DRP for 15 g or less water per 100 g. Red pepper powders made using the semi-drying method showed the highest amount of glucose and vitamin C. Capsanthin content in SDRP (151.6155.9 mg/100 g) was significantly higher than for DRP (133.4 mg/100 g). The capsaicinoid content of SDRP was about 13-25% higher than in DRP. The ASTA values (148.7159.3) for SDRP were much higher than for DRP (139.5). The vitamin C and free sugar content of SDRP was 40-76% and 20-40% higher, respectively, than for DRP. and $20{\sim}40%$, respectively, by SDRP compared to DRP.
Keywords
semi-dry red pepper; quality; drying process; capsaicinoid; capsanthin;
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Times Cited By KSCI : 9  (Citation Analysis)
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