Table 2
General components content of the dr ied red paprika by drying methods (%)

Components Samples1)
NRP DRP RPS RPF RPCS
Moisture 92.86±0.102)a3) 11.85±1.66b 7.25±0.47c 7.57±1.25c 6.94±0.81c
Carbohydrate 6.47±0.19c 80.75±2.08b 90.02±0.84a 90.42±1.78a 90.65±1.17a
Crude protein 0.27±0.02c 1.71±0.04a 0.65±0.07b 0.16±0.06d 0.07±0.04d
Crude lipid 0.09±0.03b 0.56±0.17a 0.26±0.08b 0.25±0.20b 0.32±0.14b
Crude ash 0.31±0.05d 5.14±0.21a 1.81±0.23bc 1.60±0.27c 2.02±0.19b
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.