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Food Science and Technology International
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Determination of the moisture content of paprika (Capsicum annuum) powders: a comparative study/ Determinación de la humedad del pimentón (Capsicum annuum): estudio comparativo

E. Forgács

Central Research Institute for Chemistry, Hungarian Academy of Sciences, P.O. Box 17, 1525-Budapest, Hungary

V. Kiss

Central Research Institute for Chemistry, Hungarian Academy of Sciences, P.O. Box 17, 1525-Budapest, Hungary

T. Cserháti

Central Research Institute for Chemistry, Hungarian Academy of Sciences, P.O. Box 17, 1525-Budapest, Hungary

J. Holló

Central Research Institute for Chemistry, Hungarian Academy of Sciences, P.O. Box 17, 1525-Budapest, Hungary

The moisture content of 25 different paprika powders was determined by an electronic moisture analyzer at 40, 50, 60, 70, 80, 90, 100 and 105°C by near infrared spectroscopy, using both peak area and peak height for the water; and by the traditional drying method, using an electric oven at 100°C for 1, 2 and 3 h. The data matrix was evaluated by principal component analysis. It was established that the moisture content of paprika powders can be equally determined by each method. The use of the NIR method has been proposed because it is both rapid and accurate, and the presence of other volatile compounds does not influence the reliability of the determination of the moisture content.

Key Words: moisture • paprika • Capsicum annuum.

Food Science and Technology International, Vol. 2, No. 1, 23-27 (1996)
DOI: 10.1177/108201329600200103
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