Table 3
Rehydration rate and moisture absorption of the dried red paprika by drying methods (%)

Samples1)	Rehydration rate	Moisture absorption
DRP	25.93±0.482)^a3)	220.12± 5.99^a
RPS	17.25±0.29^c	124.06± 3.72^c
RPF	16.34±0.49^c	111.47± 6.30^c
RPCS	19.73±1.00^b	157.18±13.02^b

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.