Efeito da desidratação sobre o teor de vitamina C e sobre a intensidade da coloração em pimentão (Capsicum annuum L)
Palavras-chave:
atividade água, temperatura secagem, qualidade duradoura, desidratação pimentão, intensidade coloraçãoResumo
This experiment was undertaken to study the effects of drying (65°C/10 hr) on the retention of color and the stability of vitamin C in different paprikas made from 6 varieties of red pepper (Capsicum annuum L.). It was found that considerable amounts of color and vitamin C were destroyed under the imposed drying conditions. Best color retention was found in varieties 4561 and 298, followed by
2665. Vitamin C was lost heavily (60% or more) from all samples. Variety 15-6 had the poorest vitamin C retention (15%). This study suggests that controlled drying conditions and a discriminative selection of raw materials can produce paprikas of better quality, as far as the color retention and vitamin C stability are concemed.
Referências
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