The effect of drying method and storage on color characteristics of paprika

Ayhan Topuz, Hao Feng, Mosbah Kushad

Research output: Contribution to journalArticle

Abstract

Discoloration and microbial proliferation are two major problems associated with production of paprika (Capsicum annuum L.) with traditional drying methods. In the present study, the Refractance Window™ drying (RWD) method was employed to dry paprika in comparison with freeze drying, hot-air oven drying, and natural convective drying methods. In order to evaluate the color quality of paprika, the reflected color parameters, extractable color, red/yellow pigment ratio, and browning index were measured immediately after drying and during three-month storage. The freeze-dried and RWD-dried paprika showed better reflected color characteristics. The highest extractable color and browning index values were recorded in naturally convective dried paprika. There was no significant difference in browning index between freeze-died and RWD-died samples. The reflected color degradation of the paprika was highly associated with brown reaction. A gradual discoloration was observed in all paprika samples during storage.

Original languageEnglish (US)
Pages (from-to)1667-1673
Number of pages7
JournalLWT - Food Science and Technology
Volume42
Issue number10
DOIs
StatePublished - Dec 1 2009

    Fingerprint

Keywords

  • Capsicum annuum
  • Color
  • Drying methods
  • Paprika
  • Refractance Window drying

ASJC Scopus subject areas

  • Food Science

Cite this