Influence of drying temperature on quality attributes of bell pepper (Capsicum annuum L.): Drying kinetics and modeling, rehydration, color, and antioxidant analysis.

This study was focused on the effect of hot air drying temperatures (40, 50, and 60°C) on rehydration (25°C) behavior and quality attributes of green (G), red (R), and yellow (Y) color bell peppers (BP). Increase in drying temperature significantly (p < 0.05) improved the drying rate and the moisture diffusivity of BP. Drying temperature increased the rehydration‐ratio and higher rehydration was observed for freeze‐dried samples (−50°C). Two‐term exponential and first‐order kinetics models were found the most appropriate to explain the drying and rehydration kinetics, respectively. The variation in color parameters was correlated with the significant (p < 0.05) deviation in total chlorophylls (20.53–16.88 μg/g dry‐mass), red pigment (493.02–766.25 μg/g dry‐mass), and nonsignificant deviation in yellow pigment (203.6–202.77 μg/g dry‐mass) of respective BP during drying. Increasing drying temperature increased the phenolic and flavonoid contents, but decreased the free‐radical scavenging activity of the BP. Practical Application: This study will add scientific data on comparative analysis of drying of red, yellow and green bell pepper with respect to different drying temperatures. Study will help to identify the best drying condition with respect to desired quality and color of bell pepper. Dried sample can be used in curry making, ready to eat products or seasoning without any seasonal barrier. [ABSTRACT FROM AUTHOR]