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
收藏
页码：145 / 150
页数：6
相关论文
共 50 条
  • [1] Physicochemical properties of paprika (Capsicum annuum L.) dehydrated with red algae extract
    Dong Jin Yu
    Shu-Mei Wang
    Kyung Bin Song
    Food Science and Biotechnology, 2012, 21 : 145 - 150
  • [2] Osmotic dehydration behavior of red paprika (Capsicum annuum L.)
    Ade-Omowaye, BIO
    Rastogi, NK
    Angersbach, A
    Knorr, D
    JOURNAL OF FOOD SCIENCE, 2002, 67 (05) : 1790 - 1796
  • [3] Cancer chemopreventive activity of carotenoids in the fruits of red paprika Capsicum annuum L.
    Takashi, M
    Mochida, K
    Kozuka, M
    Ito, Y
    Fujiwara, Y
    Hashimoto, K
    Enjo, F
    Ogata, M
    Nobukuni, Y
    Tokuda, H
    Nishino, H
    CANCER LETTERS, 2001, 172 (02) : 103 - 109
  • [4] Isolation of a series of apocarotenoids from the fruits of the red paprika Capsicum annuum L.
    Maoka, T
    Fujiwara, Y
    Hashimoto, K
    Akimoto, N
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2001, 49 (03) : 1601 - 1606
  • [5] Physicochemical, reconstitution, and morphological properties of red pepper juice (Capsicum annuum L.) powder
    Koc, Gulsah Caliskan
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2021, 58 (10): : 4011 - 4023
  • [6] Physicochemical, reconstitution, and morphological properties of red pepper juice (Capsicum annuum L.) powder
    Gülşah Çalışkan Koç
    Journal of Food Science and Technology, 2021, 58 : 4011 - 4023
  • [7] Photoacoustic Characterization of Green, Red and Dehydrated Capsicum annuum L. variety Pasilla
    Víctor Rodrigo Barrientos-Sotelo
    Rogelio Cano-Casas
    Alfredo Cruz-Orea
    Francisco Hernández-Rosas
    Juan Hernández-Rosas
    Food Biophysics, 2015, 10 : 481 - 486
  • [8] Photoacoustic Characterization of Green, Red and Dehydrated Capsicum annuum L. variety Pasilla
    Rodrigo Barrientos-Sotelo, Victor
    Cano-Casas, Rogelio
    Cruz-Orea, Alfredo
    Hernandez-Rosas, Francisco
    Hernandez-Rosas, Juan
    FOOD BIOPHYSICS, 2015, 10 (04) : 481 - 486
  • [9] COLOR DEGRADATION DURING STORAGE OF DEHYDRATED RED PEPPER (CAPSICUM-ANNUUM-L) AND PAPRIKA POWDER OF SEVERAL QUALITIES
    GIMENEZ, JL
    LLORENTE, S
    ROMOJARO, F
    REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1984, 24 (01): : 105 - 113
  • [10] Quality characteristics of different red pepper cultivars (Capsicum annuum L.) for hot paprika production
    Ayuso, M. Concepcion
    Bernalte, M. Josefa
    Lozano, Mercedes
    Garcia, M. Isabel
    de Espinosa, Vicente Montero
    Perez, M. Milagros
    Hernandez, M. Teresa
    Somogyi, Norbert
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 227 (02) : 557 - 563
12345