Investigation of colour agent content of paprika powders with added oleoresin

[1] J. Banout, P. Ehl, J. Havlik, B. Lojka, Z. Polesny, V. Verner, Design and performance evaluation of a Double-pass solar dryer for drying of red chilli (Capsicum annum L.). Solar Energy, 85. (2011) 506-515.10.1016/j.solener.2010.12.017Search in Google Scholar

[2] M. B. Chetti, G. T. Deepa, R. T. A. Mahadev, C. Khetagoudar, D. S. U. Channappa, M. Navalgatti, Influence of vacuum packaging and long term storage on quality of whole chilli (Capsicum annuum L.). J Food Sci Technol, 39. 3. (2012) 1-6.Search in Google Scholar

[3] I. Doymaz, M. Pala, Hot air drying characteristics of red pepper. Journal of Food Engineering, 55. (2002) 331-335. 10.1016/S0260-8774(02)00110-3Search in Google Scholar

[4] S. Kim, J. Park, I. K. Hwang, Quality attributes of various varieties of Korean red pepper powder (Capsicum annum L.) and colour stability during sunlight exposure. Journal of Food Science, 67. 8. (2004) 2957-2961.10.1111/j.1365-2621.2002.tb08845.xSearch in Google Scholar

[5] M. Minguez-Mosquera, A. Perez-Galvez, J. Garrodo-Fernandez, Carotenoid content of the varieties Jaranda and Jariza (Capsicum annum L.) and response during the industrial slow drying and grinding steps in paprika processing. Journal of Agricultural and Food Chemistry, 48. 7. (2000) 2972-2976.10.1021/jf9908143Search in Google Scholar

[6] J. H. Park, S. Chang, The stability of colour and antioxidant compounds in paprika (Capsicum annuum L) powder during the drying and storing process. Food Science and Biotechnology, 16. 2. (2007) 187-192.Search in Google Scholar

[7] M. Ramesh, W. Wolf, D. Tevini, G. Jung, Influence of processing parameters on drying of spice paprika. Journal of Food Engineering, 49. (2001) 63-72.10.1016/S0260-8774(00)00185-0Search in Google Scholar

[8] J. H. Shin, H. L. Chung, J. K. Seo, J. H. Sim, C. S. Huh, S. K. Kim, Y. J. Beak, Degradation kinetics of capsanthin in paprika (Capsicum annuum L.) as affected by heating. Journal of Food Science, 66. 1. (2001) 15-19.10.1111/j.1365-2621.2001.tb15575.xSearch in Google Scholar

[9] S. Simal, C. Garau, A. Femenia, C. Rosselló, Drying of red pepper (Capsicum Annum): water desorption and quality. International Journal of Food Engineering, 1. 4. (2005).10.2202/1556-3758.1022Search in Google Scholar

[10] A. Topuz, H. Feng, M. Kushad, The effect of drying method and storage on colour characteristics of paprika, Food Science and Technology, 42. (2009) 1667-1673.10.1016/j.lwt.2009.05.014Search in Google Scholar

[11] A. Topuz, C. Dincer, K. S. ¨ Ozdemir, H. Feng, M. Kushad, Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno), Food Chemistry, 129. (2011). 860-865.10.1016/j.foodchem.2011.05.03525212310Search in Google Scholar