Table 7
Texture characteristics of the dr ied red paprika by drying methods

Texture parameters	Samples1)
	NRP	DRP	RPS	RPF	RPCS
	Strongness (kg/cm²)	11.45±0.702)^b3)	4.00±0.25^e	15.11±0.59^a	6.19±0.41^d	6.94±0.08^c
Hardness (kg/cm²)	8.44±0.55^b	2.89±0.29^d	12.28±1.69^a	4.44±0.37^c	4.37±0.32^c
Adhesiveness (g)	75.33±11.15^d	122.80±16.99^c	358.00±27.54^a	135.00±16.60^c	248.00±26.70^b
Cohesiveness (%)	33.27±1.93^a	35.43±4.28^a	22.39±5.95^b	27.18±2.34^b	34.63±4.18^a
Springiness (%)	94.40±1.48^a	95.68±3.48^a	77.67±7.19^b	89.91±6.53^a	90.91±1.26^a
Chewiness (g)	119.84±13.07^c	99.73±5.86^c	239.01±37.47^a	118.99±13.39^c	169.85±13.60^b
Brittleness (g)	113.26±14.11^c	95.53±8.51^c	189.98±35.44^a	108.12±17.29^c	154.51±13.60^b

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.