International Journal of Food Science / 2017 / Article / Tab 3

Research Article

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 attributeBWOSBSOSUBOSBWSCBSSCUBSC

Colour5.8 ± 1.95.9 ± 2.03.8 ± 2.16.8 ± 2.07.0 ± 1.74.1 ± 1.9
Aroma6.4 ± 2.26.1 ± 1.96.3 ± 1.96.0 ± 1.86.3 ± 1.66.2 ± 1.8
Texture5.9 ± 1.85.7 ± 1.56.1 ± 2.05.7 ± 1.75.8 ± 1.76.1 ± 1.7
Overall acceptability6.2 ± 1.46.4 ± 1.24.6 ± 1.76.9 ± 1.77.1 ± 1.94.8 ± 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 ().

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