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

Table 3

Consumer sensory evaluation of dried pepper.

Sensory attribute	BWOS	BSOS	UBOS	BWSC	BSSC	UBSC
Colour	5.8 ± 1.9	5.9 ± 2.0	3.8 ± 2.1	6.8 ± 2.0	7.0 ± 1.7	4.1 ± 1.9
Aroma	6.4 ± 2.2	6.1 ± 1.9	6.3 ± 1.9	6.0 ± 1.8	6.3 ± 1.6	6.2 ± 1.8
Texture	5.9 ± 1.8	5.7 ± 1.5	6.1 ± 2.0	5.7 ± 1.7	5.8 ± 1.7	6.1 ± 1.7
Overall acceptability	6.2 ± 1.4	6.4 ± 1.2	4.6 ± 1.7	6.9 ± 1.7	7.1 ± 1.9	4.8 ± 2.0

UBOS: unblanched dried in open sun; UBSC: unblanched dried in solar collector; BWOS: blanched in plain water and dried in open sun; BSOS: blanched in 2% salt solution and dried in open sun; BWSC: blanched in plain water and dried in solar collector; BSSC: blanched in 2% salt solution and dried in solar collector. Values with same superscript in a row are not significantly different ().