The carotenoid loss in dried red peppers, whole, and as coarse and fine powders, with and without seeds, was studied under various water activities, storage temperatures, and packaging atmospheres. Carotenoid loss of red pepper is affected by water activity, package atmosphere, storage temperature, and treatment of pepper. Nitrogen flushing or high water activity can increase carotenoid retention. To maintain good colour quality, both high carotenoid retention and low browning, red peppers should be stored in the form of coarse powder with seeds, at water activity below 0.3, and in a nitrogen atmosphere.
|Original language||English (US)|
|Number of pages||7|
|Journal||International Journal of Food Science & Technology|
|State||Published - Jan 1 1992|
All Science Journal Classification (ASJC) codes
- Food Science
- Industrial and Manufacturing Engineering