This investigation was designed to determine the influence of drying methods on the chemical changes in red pepper.
Three different drying methods were employed:
1) Sun-drying at 25280C for 15´ days,
2) Drying in oven at 60C for 49 hours, and
3) Drying in oven at 90C for 8 hours.
Dried and ground peels were used for the analysis of carotenoid pigments, Capsaicin, and vitamin C.
The results were as follows;
1. The total carotenoid content of sun-dried sample was more significantly in creased about 4% than that of the fresh sample, but both samples dried in oven were decreased about 30%. Among carotenoid groups, diol-polyol group was chiefly increased, and both samples dried in oven were decreased in the same trend; 1718% reduction was found in hydrocarbons and monols and 36~38% was in diol-polyols.
?. In Capsaicin content in red pepper, the sun-dried sample was increased about twice of that of the fresh sample and both samples dried in oven were also tended to increase.
3. High reduction of vitamin C content was found in each treatment; 76% for the sun-dried qnd 89% for the oven-dried samples, respectively.
|