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Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

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Abstract

This study was aimed to investigate the effect of processing techniques on the characteristics of green and red chilli powder. Four samples, such as pretreated green chilli paste (PTGP), pretreated green chilli longitudinal slit (PTGL), pretreated whole red chilli (PTWR) and untreated green chilli paste (UTGP), were prepared and dried at 60 °C in a cabinet dryer. The pretreatment was blanching in acetic acid solution and soaking immediately in a combined solution of Na2S2O5 and CaCl2. Pretreated samples took a shorter drying time than the untreated sample in reducing moisture content from 86.31 to 8%. Pretreatment before drying resulted in retaining total chlorophyll (~ 86%), phenolic compounds (~ 32%), green color, and pungency of chilli. Analysis result indicated that more than 60% retention of β-carotene was found while retention of ascorbic acid was comparable. Conclusively, this research reveals a good nutritional profile in cabinet dried green chilli powder, which may open the scope for commercial production.

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Acknowledgements

We thankfully acknowledged the laboratory facilities of the Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.

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Authors and Affiliations

  1. Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh

    Md. Mostafa Kamal & Md. Rahmat Ali

  2. Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200, Bangladesh

    Md. Mahfuzur Rahman, Sabina Yasmin & Md. Sazzat Hossain Sarker

  3. Department of Nuclear Engineering, Military Institute of Science and Technology, Dhaka, 1216, Bangladesh

    Md. Mahfuzur Rahman

  4. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China

    Mohammad Rezaul Islam Shishir

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  1. Md. Mostafa Kamal
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  2. Md. Rahmat Ali
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  3. Md. Mahfuzur Rahman
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  4. Mohammad Rezaul Islam Shishir
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  5. Sabina Yasmin
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  6. Md. Sazzat Hossain Sarker
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Correspondence to Md. Sazzat Hossain Sarker.

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Kamal, M.M., Ali, M.R., Rahman, M.M. et al. Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder. J Food Sci Technol 56, 3185–3194 (2019). https://doi.org/10.1007/s13197-019-03733-6

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  • DOI: https://doi.org/10.1007/s13197-019-03733-6

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