Table 4
Titratable acidity and pH of the dr ied red paprika by drying methods
| Samples1) | Titratable acidity (%) | pH |
| NRP | 0.80±0.092)e3) | 5.10±0.03c |
| DRP | 2.93±0.08a | 5.05±0.02d |
| RPS | 2.72±0.03b | 5.31±0.02a |
| RPF | 1.73±0.08d | 5.34±0.03a |
| RPCS | 2.22±0.08c | 5.25±0.02b |
NRP, natural red paprika; DRP, vacuum freeze-dried red paprika; RPS, vacuum freeze-drying of osmotic dried red paprika in sugar; RPF, vacuum freeze-drying of osmotic dried red paprika in sugar and fructose; RPCS, vacuum freeze-drying of osmotic dried red paprika in sugar and corn syrup.
All values are expressed as Mean<SD of triplicate determinations.
Different superscripts within the column are significantly different at p<0.05 by Duncan’s multiple range test.