Abstract
Color, browning compounds formation and total carotenoids as indicator of paprika quality were investigated under air and natural drying processes. The data resulted from air drying experiments showed an inversely relationship between the progress in temperature (40, 60 and 80° C) and the paprika quality. In natural dried samples, three different treatments were carried out (sun, dark drying and blanching + sun drying). The data revealed an irregular pattern characterized by two stages: 1 st one is biosynthetic and the second is degradative with more profound effect in light more than darkness. Multilinear regression data analysis was also employed to simulate the results especially the changes in total carotenoids as a function of time. Sensory evaluation for color of the samples indicated a large variation in responses of panelists. Low temperature treatment was recommended to favour the quality of paprika if the rate of forming browning compounds is reduced.
Highlights
Red pepper fruits (Capsicum annum L.) are widely cultivated in many countries e. g
High color value paprika is prepared by grinding only the fruit pods, whereas low-color paprika is prepared by grinding the pods containing seeds
- Loss % of total carotenoids of the sample dried at 40°C for 130 hr reached 11.21, whereas approximately same values of the latter % were obtained upon drying at 60 and 80°C for 24-36 hrs and less than 6 hrs, respectively
Summary
Red pepper fruits (Capsicum annum L.) are widely cultivated in many countries e. g. Red pepper fruits (Capsicum annum L.) are widely cultivated in many countries e. G. Spain, Turkey, Hungary United States and Egypt. These fruits are used for preparing various dehydrated products, such as ground pepper (paprika), red pepper flakes and oleoresin (solvent extracted fraction from the fruits). The principal coloring component of paprika is the carotenoid pigment capsanthin. The outer fleshy pericarp carries the major portion of the coloring matter, while the inner tissues and seeds contain the pungent chemical (capsaicin). High color value paprika is prepared by grinding only the fruit pods, whereas low-color paprika is prepared by grinding the pods containing seeds. The seeds decrease the overall color value of the spice (Farrell, 1990)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
