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.