The effect of drying method and storage on color characteristics of paprika

TOPUZ A., FENG H., KUSHAD M.

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.42, sa.10, ss.1667-1673, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42 Sayı: 10
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.lwt.2009.05.014
  • Dergi Adı: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1667-1673
  • Anahtar Kelimeler: Drying methods, Refractance Window drying, Paprika, Capsicum annuum, Color, PEPPERS CAPSICUM-ANNUUM, NATURAL ANTIOXIDANTS, RED-PEPPERS, QUALITY, RETENTION, STABILITY, CAROTENOIDS, GREENHOUSE, SPICES, POWDER
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Discoloration and microbial proliferation are two major problems associated with production of paprika (Capsicum annuum L) with traditional drying methods. In the present study, the Refractance Window (TM) drying (RWD) method was employed to dry paprika in comparison with freeze drying, hot-air oven drying, and natural convective drying methods. In order to evaluate the color quality of paprika, the reflected color parameters, extractable color, red/yellow pigment ratio, and browning index were measured immediately after drying and during three-month storage. The freeze-dried and RWD-dried paprika showed better reflected color characteristics. The highest extractable color and browning index values were recorded in naturally convective dried paprika. There was no significant difference in browning index between freeze-died and RWD-died samples. The reflected color degradation of the paprika was highly associated with brown reaction. A gradual discoloration was observed in all paprika samples during storage. (C) 2009 Published by Elsevier Ltd.