Table 6
Hunter’s color value of the dr ied red papr ika by drying methods

Samples1)		Hunter color value
		L	a	b
		Inside	NRP	55.55±2.242)^b3)	29.48±3.03^a	29.92±1.48^b
DRP	31.28±1.64^d		23.70±2.72^b	12.07±1.92^d
RPS	55.98±1.61^b		30.93±1.82^a	33.94±2.14^a
RPF	46.14±3.17^c		31.03±2.53^a	22.48±2.11^c
RPCS	61.55±2.02^a		31.45±2.93^a	36.09±2.77^a
Outside	NRP	39.71±1.70^b	33.04±1.83^c	10.33±1.66^d
	DRP	30.16±1.56^d	23.10±2.52^d	9.19±1.90^d
	RPS	40.39±2.92^b	45.40±1.67^a	27.19±2.77^a
	RPF	36.92±0.98^c	37.86±1.56^b	16.81±2.28^c
	RPCS	44.52±2.46^a	43.89±1.27^a	22.78±3.75^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.