Physicochemical Properties of Paprika (Capsicum annuum L.) Dehydrated with Red Algae Extract

被引：2

作者：

Yu, Dong Jin ^{[1
]}

Wang, Shu-Mei ^{[1
]}

Song, Kyung Bin ^{[1
]}

机构：

[1] Chungnam Natl Univ, Dept Food Sci & Technol, Taejon 305764, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2012年 / 21卷 / 01期

关键词：

paprika; red algae extract; dehydration; quality; dehydration agent; OSMOTIC DEHYDRATION; VITAMIN-C; KINETICS; REHYDRATION; FRACTIONS; COLOR; FRUIT; BOLA;

D O I：

10.1007/s10068-012-0018-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Paprika (Capsicum annum L.) slices were dehydrated with red algae extract (RAE) at a concentration of 30%(w/w) and compared with hot-air dried samples in terms of rehydration ratio, total carotenoid content, ascorbic acid, microstructure, and color. The rehydration ratios of RAE-treated samples were higher than those of hot-air dried samples. The total carotenoid contents of RAE-treated samples were similar to those of fresh paprika and higher than those of hot-air dried paprika. In addition, the ascorbic acid contents of RAE-treated samples were higher and the microstructures of RAE-treated samples were superior to those of hot-air dried samples in terms of cellular matrix. The colors of RAE-treated samples were similar to that of fresh paprika and better than those of hot-air dried samples. These results suggest that paprika can be dehydrated with RAE without loss of functional components or quality.

引用

页码：145 / 150

页数：6

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