Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Characteristics in the components of the paprika by drying methods

  • Lee, Hyun-Suk (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Hong, Ju-Yeon (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Choi, Young-Jun (Department of Food Beverage and Culinary Arts, Daegu Technical University) ;
  • Lee, Yang Suk (Department of Herbal Biotechnology, Daegu Haany University) ;
  • Seo, Su-Jeong (Department of Herbal Biotechnology, Daegu Haany University) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • Received : 2017.07.10
  • Accepted : 2017.07.24
  • Published : 2017.07.30
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Abstract

The aim of this study was to investigate the characteristics of paprika dried by various methods. Moisture content of dried paprika was higher in vacuum freeze-dried red paprika (DRP) (11.85%) than in vacuum freeze-drying of osmotic dried red paprika in sugar (RPS), vacuum freeze-drying of osmotic dried red paprika in fructose (RPF) and vacuum freeze-drying of osmotic dried red paprika in corn syrup (RPCS). Carbohydrate content of DRP was the lowest among the dried groups, but fat, protein, and ash contents were the highest in DRP. The pH of paprika was the highest in RPF (5.34), while it was the lowest in DRP (5.05). Reducing sugar and sugar contents of RPF were 28.59 g/100 g and $5.03^{\circ}Brix$, respectively, which are the highest level among the groups. All color values in inside of paprika were the highest in RPCS, while in outside of paprika, L value is the highest in RPCS, and the value of a, b were the highest in RPS. Regarding the texture characteristics of paprika, strongness, hardness, adhesiveness, chewiness and brittleness were the highest in RPS (p<0.05).

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References

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