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Effect of Milling Methods and its Temperature on Quality Parameters of ByadagiChilli: With Emphasis on Cryogenic Grinding

Author Affiliations

  • 1Department of Hydrology, Indian Institute of Technology, Roorkee, INDIA
  • 2 Department of Processing and Food Engineering, College of Agricultural Engineering, Raichur, INDIA

Res. J. Engineering Sci., Volume 4, Issue (3), Pages 1-5, March,26 (2015)

Abstract

The dried chillies were ground to obtain chilli powder using selected milling machines i.e. Spice pulverizer, low temperature pulverizer, and cryogenic grinder. The proximate composition and quality parameters of the dried Byadagichilli and chilli powder were determined with emphasis on cryogenic grinder. The proximate composition (moisture, protein, fat, total minerals, crude fiber and carbohydrates) of chilli powder milled using selected milling methods ranged between 8.91 to 10.08%, 15.35 to 16.85%, 8.15 to 12.21%, 8.25 to 12.08%, 25.76 to 26.54%, and 25.70 to 28.65%. The colour values of cryogenic grinder were observed to be 40.15 (L*), 33.66 (a*), 37.28 (b*) and was found to be much better than low temperature pulverizer 39.34 (L*), 32.06 (a*), 36.80 (b*) and normal spice pulverizer 35.84 (L*), 30.09 (a*), 31.39 (b*), respectively. The capsaicin content was found to be retained more in cryogenic grinder (0.017%) followed by low temperature pulverizer (0.012%) and chilli pulverizer (0.007%). The retention of nutrients was found to be more in cryogenic grinder as compared low temperature pulverization and chilli pulverization.

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