Table 6
Changes in the texture of yellow papr ika according to drying methods

Samples1)		Storage period (day)				F-value
		1	5	10	15
		Strongness (kg/cm2)	HADP	0.25±0.042)a3)B4)	0.13±0.00bB		0.15±0.02bB	0.11±0.02bB	21.75***
CADP	0.17±0.01bB		0.08±0.00dC	0.20±0.03aA	0.14±0.01cB	40.78***
FDP	1.61±0.18aA		0.38±0.02bA	0.18±0.02cAB	0.20±0.04bcA	171.03***
F-value		184.47***5)	425.69***	5.72**	11.18**
Hardness (kg/cm2)	HADP	10.23±1.14aB	2.88±0.00bC	3.70±0.40bB	3.52±0.59bNS6)	78.91***
	CADP	17.29±2.03aA	10.56±0.00bA	3.69±0.15cB	2.84±1.17cNS	99.20***
	FDP	16.13±1.76aA	5.00±1.18bB	3.00±0.38bA	3.60±0.50bNS	94.52***
F-value		15.14**	104.42***	5.20*	0.78ns
Cohesiveness (%)	HADP	102.70±5.25aA	104.49±2.87aB	93.96±0.88bNS	100.83±4.0aNS	5.06*
	CADP	103.90±1.88bA	130.86±13.3aA	95.34±2.90bNS	96.43±1.13bNS	17.38**
	FDP	77.22±6.01bB	92.98±2.36aB	99.29±4.14aNS	94.58±0.99aNS	3.58**
F-value		30.45**	17.80**	2.85ns	5.10ns
Springiness (%)	HADP	166.67±28.87nsA	160.61±10.5nsB	141.74±9.9nsNS	155.16±4.51nsA	1.28ns
	CADP	134.92±6.74cbA	166.81±1.52aA	122.05±1.78cNS	143.59±12.42bA	20.78***
	FDP	98.67±6.11bB	107.28±4.53bB	126.51±14.26aNS	111.75±8.39abB	4.91*
F-value		11.37**	72.46***	3.15ns	18.58**
Chewiness (g)	HADP	8.18±0.61aB	9.40±0.26aB	9.7±1.34aB	8.06±1.71aB	1.64
	CADP	12.13±0.75aB	7.85±0.80bB	13.64±1.03aA	9.32±1.08bB	24.07***
	FDP	38.99±3.57cA	25.10±1.31bA	12.88±0.54aA	13.86±2.25aA	90.16***
F-value		185.35***	337.43***	12.48**	9.18*
Brittleness (g)	HADP	13.53±1.42nsC	15.12±1.34nsB	13.66±0.92nsB	12.54±2.93nsNS	1.02ns
	CADP	16.36±1.26aB	12.13±0.07bA	16.63±10.4aA	13.30±0.56bNS	20.07***
	FDP	38.33±1.12aA	26.95±2.45bB	16.27±1.54cA	15.37±1.55cNS	115.90***
F-value		340.69***	70.93***	5.53*	1.71ns

HADP, hot air-drying paprika; CADP, cold air-drying paprika; FDP, freeze-drying paprika.
All value are expressed as Mean±SD of triplicate determinations.
^a-dMeans with different superscript in the same column are significantly different (p<0.05) by Duncan’s multiple range test.
^A-DMeans with different superscript in the same row are significantly different (p<0.05) by Duncan’s multiple range test.
^*p<0.05, ^**p<0.01, ^***p<0.001.
NS, none significant.