Table 5
Reducing sugar and br ix contents of the dr ied red papr ika by drying methods
| Samples1) | Reducing sugar (g/100 g) | °Brix |
| NRP | 7.33±1.262)d3) | 0.62±0.03e |
| DRP | 22.26±0.99b | 4.17±0.06c |
| RPS | 20.76±0.84bc | 4.73±0.06b |
| RPF | 28.59±1.05a | 5.03±0.06a |
| RPCS | 19.33±0.22c | 4.00±0.10d |
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.