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KMID : 0903519820250010001
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1982 Volume.25 No. 1 p.1 ~ p.7
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Color Changes of Red Pepper by Drying and Milling Methods
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Abstract
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The color of dried red pepper considerably changes during the drying and milling process. Hot air drying deteriorated the color of red pepper and caused to blackish red compared with the sun drying method. Red pepper powder made by the roll mill method was better in color than by the cutting and ball mill methods. During the hot air dry-ing and milling by a cutting mill, capsanthin was almost oxidized and the remarkable browning was resulted. The oxidation of polyphenol had little influence on the browning of red pepper. Vitamin C was decreased by nearly 99% during the processes.
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