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

Authors

  • A. Pérez-Gálvez Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
  • J. Garrido-Fernández Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)
  • M. Lozano-Ruiz Departamento de Tecnología Agroalimentaria. Consejería de Agricultura y Comercio, Junta de Extremadura
  • V. Montero-de-Espinosa Departamento de Tecnología Agroalimentaria. Consejería de Agricultura y Comercio, Junta de Extremadura
  • M. I. Minguez-Mosquera Departamento de Biotecnología de Alimentos. Instituto de la Grasa (CSIC)

DOI:

https://doi.org/10.3989/gya.2001.v52.i5.373

Keywords:

Carotenoid, Dehydration, Moisture, Paprika, Process, Temperature

Abstract


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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Published

2001-10-30

How to Cite

1.
Pérez-Gálvez A, Garrido-Fernández J, Lozano-Ruiz M, Montero-de-Espinosa V, Minguez-Mosquera MI. 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. grasasaceites [Internet]. 2001Oct.30 [cited 2021Dec.9];52(5):311-6. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/373

Issue

Section

Research

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