THE EFFECT OF DRYING TEMPERATURE, CUTTING TYPES, STORAGE DEGREE AND PERIOD ON PHYSICAL, CHEMICAL AND PHYSICOCHEMICAL PROPERTIES OF RED CAPIA PEPPER

Abstract

This work was undertaken to evaluate the effects of different drying temperatures ​​(50, 60 and 70 ^oC) and cutting types (ring and cube) on the physical, chemical and physiochemical properties of red capia pepper during storage (14 days) both at room temperature and cold storage. Convective drying (CVD) at 50, 60 and 70 ^oC was applied to obtain dried red capia peppers. The effects of CVD on color values (L^*, a^*, b^*), rehydration ratio, selected chemical properties (dry matter, pH and titratable acidity) and bioactive compounds (total phenolic content and antioxidant capacity) of thirteen dried red capia peppers were compared. The samples dried at 60 ^oC in ring forms under cold storage (6R-CD samples) showed the highest dry matter, pH, titratable acidity and rehydration ratio (87.06%, 5.69, 807.15 mg citric acid/100 g, 6.72%, respectively). The closest L^*, a^*, b*values to the fresh pepper samples were achieved for 6R-CD samples (L^*:29.87, a^*:12.83, and b^*:17.03). In addition, 6R-CD samples resulted with highest antioxidant capacity and total phenolic content in all storage times.