The Stability of Color and Antioxidant Compounds in Paprika (Capsicum annuum L.) Powder During the Drying and Storing Process
2007
Park, J.H. (Changwon National University, Changwon, Republic of Korea) | Kim, C.S. (Changwon National University, Changwon, Republic of Korea), E-mail: [email protected]
The objectives of this study were to examine changes in the color and antioxidant compounds of paprika powder under various conditions, as well as to establish the suitable conditions for drying and storage. Paprika was dried using the following methods: freeze-drying, vacuum drying, far infrared-ray drying, and hot-air drying. Measurements of the moisture content, color pigments, and antioxidant compounds (total carotenoids, capsanthin, ascorbic acid, and total polyphenols) were completed during 120 days of storage at 4 and 30℃.
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