Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)
Table 2
Nutrient composition of dried pepper.
Sample
Protein (g/100 g)
Ash (g/100 g)
Fibre (g/100 g)
Vitamin C (mg/100 g)
Ca (mg/100 g)
Fe (mg/100 g)
Fresh pepper
2.8 ± 0.04
2.6 ± 0.07
4.8 ± 1.00
175.6 ± 1.5
18.5 ± 0.9
2.1 ± 0.10
UBOS
2.7 ± 0.10
1.5 ± 0.05
4.7 ± 0.81
103.0 ± 0.8
13.0 ± 1.1
0.9 ± 0.05
UBSC
2.8 ± 0.06
1.4 ± 0.01
4.8 ± 0.50
99.5 ± 1.2
12.3 ± 0.8
1.1 ± 0.08
BWOS
2.7 ± 0.05
1.2 ± 0.08
4.8 ± 1.02
101.0 ± 0.9
14.5 ± 0.9
0.8 ± 0.06
BS0S
2.8 ± 0.12
1.5 ± 0.06
4.6 ± 0.65
100.3 ± 1.5
14.3 ± 1.0
0.7 ± 0.07
BWSC
2.7 ± 0.08
1.1 ± 0.10
4.7 ± 0.50
98.8 ± 1.1
15.0 ± 0.5
0.9 ± 0.12
BSSC
2.7 ± 0.05
1.3 ± 0.05
4.8 ± 0.50
109.9 ± 0.8
15.2 ± 1.2
0.7 ± 0.05
Means (±SD) values with different letters as superscripts in a column are significantly different (). UBOS: unblanched open-sun drying; UBSC: unblanched solar collector drying; BWOS: blanched in plain water open-sun drying; BSOS: blanched in 2% NaCl solution open-sun drying; BWSC: blanched in plain water solar collector drying; BSSC: blanched in 2% NaCl solution solar collector drying.
