Efeito da embalagem e do tempo de armazenamento sobre a perda de vitamina c em pimentão (Capsicum annuum L.) desidratado
Palabras clave:
perda de vitamina c, tempo de armazenamento, embalagem flexível, embalagem de vidro, pimentão desidratadoResumen
The paprika from different varieties of red pepper (Capsicum annuum L.) was used in the study of vitamin C retention during room temperature storage as affected by different storage times and packaging materials. The red pepper samples were first tunnel dried at 65°C for 10 hours before being ground into powder (paprika) and stored in a dessicator. Vitamin C assay was according to the method of Strohecker and Henning.
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