International Journal of Food Science / 2017 / Article / Tab 2

Research Article

Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper (Capsicum annuum L.)

Table 2

Nutrient composition of dried pepper.

SampleProtein (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 pepper2.8 ± 0.042.6 ± 0.074.8 ± 1.00175.6 ± 1.518.5 ± 0.92.1 ± 0.10
UBOS2.7 ± 0.101.5 ± 0.054.7 ± 0.81103.0 ± 0.813.0 ± 1.10.9 ± 0.05
UBSC2.8 ± 0.061.4 ± 0.014.8 ± 0.5099.5 ± 1.212.3 ± 0.81.1 ± 0.08
BWOS2.7 ± 0.051.2 ± 0.084.8 ± 1.02101.0 ± 0.914.5 ± 0.90.8 ± 0.06
BS0S2.8 ± 0.121.5 ± 0.064.6 ± 0.65100.3 ± 1.514.3 ± 1.00.7 ± 0.07
BWSC2.7 ± 0.081.1 ± 0.104.7 ± 0.5098.8 ± 1.115.0 ± 0.50.9 ± 0.12
BSSC2.7 ± 0.051.3 ± 0.054.8 ± 0.50109.9 ± 0.815.2 ± 1.20.7 ± 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.

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