Department of Basic and Applied Science, National Institute of Food Technology Entrepreneurship and Management, Sonepat, Haryana, India.
School of Bio Sciences and Technology, VIT University, Vellore, Tamil Nadu, India.
J Sci Food Agric. 2018 Jul;98(9):3492-3500. doi: 10.1002/jsfa.8868. Epub 2018 Mar 6.
A randomized block design experiment was performed to investigate the influence of drying on the physical, chemical and nutritional quality attributes of five prominent cultivars of India under sun drying (SD) (mean temperature 35.5 °C, average daily radiation 5.26 kW h m and mean relative humidity 73.66% RH), hot air drying (HD) at 65 °C, microwave vacuum drying (MVD) (800 W, 5 kPa) and freeze drying (FD) (-50 °C, 5 kPa). Water activity, pH, total phenolic content (TPC), ascorbic acid (AA), capsaicin, β-carotene, color and Scoville heat unit were studied.
TPC, AA, capsaicin content, β-carotene, color and water activity were significantly affected by the drying method. FD was observed to be most efficient in minimizing the loss of color, capsaicin and β-carotene. The hotness of analyzed samples decreased in the order 'Bird's Eye' > 'Sannam S4' > 'CO-4' > 'PLR-1' > 'PKM-1' among the studied cultivars, and FD > MVD > HD > SD among the drying methods.
The FD method was observed to be the most efficient drying method for retaining capsaicin content over other drying methods (SD, HD, MVD), whereas MVD was found to be most efficient in minimizing the loss to nutritional attributes for all five pepper cultivars. © 2018 Society of Chemical Industry.
采用随机块设计实验研究了在自然干燥（SD）（平均温度 35.5°C、平均每日辐射 5.26kW h m 和平均相对湿度 73.66%RH）、65°C 热空气干燥（HD）、微波真空干燥（MVD）（800 W、5 kPa）和冷冻干燥（FD）（-50°C、5 kPa）下，干燥对印度五个主要品种的物理、化学和营养品质特性的影响。研究了水分活度、pH 值、总酚含量（TPC）、抗坏血酸（AA）、辣椒素、β-胡萝卜素、颜色和斯科维尔热单位。
干燥方法显著影响 TPC、AA、辣椒素含量、β-胡萝卜素、颜色和水分活度。FD 被观察到在最小化颜色、辣椒素和 β-胡萝卜素损失方面最有效。在所研究的品种中，分析样品的辣味顺序为“Bird's Eye”>“Sannam S4”>“CO-4”>“PLR-1”>“PKM-1”，而在干燥方法中，FD>MVD>HD>SD。
FD 方法被观察到是保留辣椒素含量的最有效干燥方法，优于其他干燥方法（SD、HD、MVD），而 MVD 被发现是在最小化所有五个辣椒品种的营养特性损失方面最有效的方法。© 2018 化学工业协会。
