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
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