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Effect of Pretreatments on Quality Attributes of Dried Green Chilli Powder

Author Affiliations

  • 1Dept. of Food Technology, S.P. College of Food Technology, Kharawate-Dahiwali, Dr. B.S.K.K.V, Dapoli -415606, MS, INDIA
  • 2Dept. of Food Technology, Laxminarayan Institute of Technology, RTM Nagpur University, Nagpur– 440033, MS, INDIA
  • 3Dept. of Food Technology, Laxminarayan Institute of Technology, RTM Nagpur University, Nagpur– 440033, MS, INDIA

Res. J. Engineering Sci., Volume 1, Issue (1), Pages 71-74, July,26 (2012)

Abstract

Chilli (Capsicum annuum L) known for their sharp acidic flavor and color was processed in to powder and evaluated for its chemical attributes. The chillies of two different verities (Tejas and NP-46) were blanched in hot water at 900C for 3 minute and given horizontal cuts of 1cm in order to improve the drying rate after blanching. These cuts of chillies were pretreated with the solution containing 1% ascorbic acid, 0.3% sodium metabisulphite, 0.3% sodium metabisulphite and 1% calcium chloride after blanching by giving 10 minute soaking in above solutions. The ratio of the green chilli: pretreatment solution is 250 g: 1 Liter followed by surface drying at 600C and 700C; then ground to make a fine powder. Green chilli powder yielded from Tejas variety has shown more green color as compared to NP-46. Using NaMS at drying air temperature of 600C provided more bright green color.

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