Influence of the slow drying at low-temperature in the carotenoid content of two pepper varieties (Capsicum annuum L.). Biosynthetic and/or degradative balance as a function of the processing conditions
Keywords:Carotenoid, Dehydration, Moisture, Paprika, Process, Temperature
A study of drying process at low temperature of two varieties of pepper for paprika (Capsicum annuum L. cv Jaranda and Jariza) according to the traditional techniques of La Vera region is carried out controlling simultaneously the characteristics of the fruits before and after of the dehydration process and the conditions used. Correspondences have been found between the initial moisture of the fruits, the drying parameters (temperature and time), and the increase and/or loss (including its corresponding quantity) in carotenoid pigment content. The favorable conditions to produce a pigment content increase, that indicates the existence of a biosynthetic process, are those including a healthy raw material with high moisture values and temperature of dried moderate - low (50 ºC) without extending unnecessarily the dehydration time (just to obtain the adequate texture for the grinding).
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