Ascorbic Acid and Folic Acid Content and Sensory Characteristics of Dehydrated Green Peppers

Moisture content, water activity, ascorbic and folic acid content, and color of blanched and unblanched green peppers, dried for 8 or 9 hr at 60°C or 12 hr at 49°C, were determined before and after 8 wk storage at room temperature. Sensory characteristics of the peppers were evaluated after storage. Blanching influenced ascorbic acid content, color, firmness, and intensity of green pepper, sweet and bitter flavor. Time and temperature of drying influenced water activity and some texture attributes.