Effect of pre-treatments and storage on quality of green chilli powder
DOI:
https://doi.org/10.14719/pst.4844Keywords:
green chilli powder, pre-drying treatment, processing, shelf life, storage study, tray dryingAbstract
India is one of the largest producers of commercial vegetables and spices, including chilli (Capsicum annuum L.). To reduce postharvest losses and enhance value addition, green chilli preparation and preservation are important. The aim of the present study is to investigate the effect of different chemical pretreatments on green chilli powder quality as well as the effect of storage on its quality. The experiment was laid out in the Factorial Completely Randomized Design (FCRD) with eight different pre-treatments and three storage intervals. The significantly lowest L*, a* and b* colour values and the significantly maximum solubility, total ash, crude fiber, acidity, ascorbic acid, total phenol and capsaicin were observed during 180-day storage period in the pre-treatment of green chilli with 1% ascorbic acid by dipping for 10 minutes. During the 180- day storage period, the Total Plate Count was increased but remained within permissible limit. The maximum protein content was observed in pre-treatment with 0.3% sodium metabisulphite, while the lowest Total Plate Count was recorded in pre-treatment with 0.5% chitosan. Based on the study of various parameters, dipping green chilli in 1% ascorbic acid for 10 minutes followed by tray drying produced superior quality. The green chilli powder was stored for a duration of 180 days under ambient conditions.
Downloads
References
Ananya, RK, Peerajade, D., Satish, R.C, Jagadeesha, MA, Waseem, R., Shivayogi, Ajjappalavar, PS. Genetic diversity studies in green chilli (Capsicum annum L.) for growth, yield and quality parameters. International Journal of Current Microbiology and Applied Science. 2020;9(12):3580-586. https://doi.org/10.20546/ijcmas.2020.912.426
Gosavi, VR. Effect of organic manures and spacings on gundu type chilli (Capsicum annuum) during rabi season. M. Sc. Thesis, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri. 2020;pp:1-22.
Babu MS, Mahmud AA, Basunia AK, Iqbal TM. Preparation and storage quality of green chilli (Capsicum annuum L.) powder and paste. Acta Scientific Agriculture. 2020;4(2):1-9 http://dx.doi.org/10.31080/ASAG.2020.04.preparation-and-storage-quality-ofgreen-chilli-capsicum-annuum-l-powder-and-paste
Singh A, Chauhan AK, Singh RP, Yadav P, Alsebaeai M. Development of production technology to manufacture of green chilli powder. Proceeding-Kuala Lumpur International Agriculture, Forestry and Plantation. 2015;pp.1-13.
Milind P. Sushila K. How to live with rheumatoid arthritis. International Research Journal of Pharmacy. 2012;3(3):115-121.
Bodra N. Studies on dehydration of green chilli. Thesis (M. Tech), Birsa Agricultural University, Ranchi. 2019;pp.1-53.
Neves EC, Moyses BA, Neves DA, Campelo PH, Clerici, MT. Sustainable and regional gastronomy: cassava leaves as a potential ingredient for gluten-free biscuits. Research, Society and Development. 2021;10(3):1-13.
Zhang Z, Song H, Peng Z, Luo Q, Ming J, Zhao, G. Characterization of stipe and cap powders of mushroom (Lentinus edodes) prepared by different grinding methods. Journal of Food Engineering. 2012;109(3):406-13. https://doi.org/10.1016/j.jfoodeng.2011.11.007
Ranganna S. Handbook of analysis and quality control for fruit and vegetable products. Tata McGraw-Hill Edu. Pvt Ltd. New Delhi-110. 1986;7:9-54
AOAC. Official Methods of Analysis of the Association of Official Analytical Chemists, 15th ed. Association of Official Analytical Chemists, Arlington VA. 1990;pp.1058-105.
Slinkard K, Singleton VL. Total phenol analyses: automation and comparison with manual methods. American Journal of Enology and Viticulture. 1997;28:49-55.
Hossain MA, Bala BK. Drying of hot chilli using solar tunnel drier. Solar Energy. 2007;81:85-92. https://doi.org/10.1016/j.solener.2006.06.008
Park JH, Kim CS. The stability of color and antioxidant compounds in paprika (Capsicum annuum L.) powder during the drying and storing process. Food Science and Biotechnology. 2007;16(2):187-192.
Anjaneyulu A, Sharangi, A. Effect of different packaging materials on the shelf life of dried red pepper (Capsicum annuum L.) stored in ambient conditions. Journal of Crop and Weed. 2022;18(1):82-89. https://doi.org/10.22271/09746315.2022.v18.i1.1536
Khan MA, Bala L, Husain SA. To study the effect of drying methods on physic-chemical characteristics of fermented soybean (hawaijar). International Journal of Scientific Research in Science, Engineering and Technology. 2016;2(4):840-845.
Prabowo US, Winarti S, Bagus SP. The effect of temperature and drying time on rujak cingur spices powder properties and its change during storage. International Journal of Agriculture and Business. 2020;1(2):30-36.
Abrar M, Anjum FM, Zahoor T, Nawaz H. Effect of storage period and irradiation doses on red chillies. Pakistan Journal of Nutrition. 2009;8(8):1287-1291. https://doi.org/10.3923/pjn.2009.1287.1291
Sravani M, Lavanya K, Vinoda N, Sindhura S, Alekhya M. Effect of different pretreatments and air-temperatures on quality of green chilli powder. The Pharma Innovation Journal. 2023;12(3):327-332.
Aishwarya N, Rajasekhar M, Shankarswamy J, Nirosha K. Preparation and physio-chemical properties of green chilli (Capsicum annuum L.) paste using natural preservatives. The Pharma Innovation Journal. 2022;11(12):5175-5182.
Babu MS, Mahmud AA, Basunia AK and Iqbal TM Preparation and storage quality of green chilli (Capsicum annuum L.) powder and Paste. Acta Scientific Agriculture. 2020;4(2):1-9.
Oliveira KG Queiroz, VAV, de Almeida Carlos, L. de Morais Cardoso, L., Pinheiro Pinheiro-Sant Ana, HM, Anunciação PC, de Menezes CB, da Silva EC, Barros F. Effect of the storage time and temperature on phenolic compounds of sorghum grain and flour. Food Chemistry. 2017;216:390-398. https://doi.org/10.1016/j.foodchem.2016.08.047
Pavani S, Vani VS, Dorajee Rao AV, Viji CP, Suneetha DR, Subbaiah KV, Kiran Kumar, GN, Sarada P. Effect of pre-treatments and drying methods on quality of green chilli powder. International Journal of Pure and Applied Bioscience. 2018;6(2):1153-115.
Modi VK, Gowda GS, Sakhare PZ, Mahendrakar NS, Rao DN Pre-processed spice mix formulation and changes in its quality during storage. LWT-Food Science and Technology. 2006;39(6):613-20. https://doi.org/10.1016/j.lwt.2005.05.004
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 S D Pujari , Kadam J H, G D Shirke, S S Tule, PU Shinde
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright and Licence details of published articles
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Open Access Policy
Plant Science Today is an open access journal. There is no registration required to read any article. All published articles are distributed under the terms of the Creative Commons Attribution License (CC Attribution 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited (https://creativecommons.org/licenses/by/4.0/). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
