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Effect of Enzyme Treatment on Preparation of Chili Oleoresin and its Food Application.

Rohit, Kedia (2013) Effect of Enzyme Treatment on Preparation of Chili Oleoresin and its Food Application. [Student Project Report] (Submitted)

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Oleoresin is obtained by solvent extraction of whole chili or pericarp (skin of chilli). The oleoresin contains a major pungency principle, capsaicin and colouring principles of capsanthin and capsorubin. Techniques like use of solvent extraction of chili powder and use of super critical carbon dioxide have resulted in low yields of colour and oleoresin. There is a need to maximize yield of oleoresin and colour. This can be done by treating the chili powder with enzyme and optimizing the conditions for the same. It has been seen that enzymes like Pectinases, Cellulases Hemicellulases and Xylanases help in break open the cell wall and as a result extract more amount of colour and oleoresin out of the chilli powder. This article reports the standardization of enzyme concentration (control, 0.5%, 1.0% and 2.0%) and time of incubation (0 – 24 hour) for optimized concentration of enzyme at 37◦C and a particular pH (in which the enzyme remains active 5 -7). This is done in order to enhance the quality and get maximum amount of oleoresin from pelletized Byadgi red chili powder than in comparison with the present conventional techniques. The experiments consists of various steps starting from procuring Byadgi variety chili from Byadgi, grinding or powdering of chili powder to particle size of 25 - 30 mesh, analysis of raw material (whole chili and pericarp), preparation of different concentration enzyme solution, spraying on whole chili powder, granulating the chili powder, analysis of enzymatic effect on chili cell wall using scanning electron microscopy. The oleoresin of the granulated powder was prepared by solvent extraction using acetone and Desolventization. This was followed by optimizing the concentration of enzyme and the time period of incubation to get enhancement in colour and pungency. Finally the food application was done where processed cashew were procured. The salting concentration was optimised followed by concentration off oleoresin. The food product was then tested for colour, texture and amongst a panel of sensory scientist for final results. The experiment results shows that total Enzymatic extraction yield increased from 12.83 to 14.15% The Colour Value increased by 15000 Colour Unit and capsaicin content increased from 0.79 to 0.82% for optimized conditions. Optimization of concentration of enzyme was done and 1 percent concentration was found to be the best. Optimization of time for optimized enzyme was done and 14 hours of incubation was found to be the best. Scale up of 30 kgs of enzyme treated chili granules under optimized conditions gave 4 kgs of oleoresin. For food application 9 percent salt solution and 6 percent oleoresin concentration was optimised to be the best to coat to cashew nuts. Scale up was done by coating 1 Kg of cashew nuts For the project Spectrophotometer, Scanning Electron Microscope, Gas Chromatography, Texture analysis apparatus were used. Programs like GC software, SEM software, Colour and texture software were used.

Item Type: Student Project Report
Uncontrolled Keywords: Byadgi, Chili, oleoresin, enzymatic extraction, Capsaicin, scanning electron microscopy, Gas Chromatography, Food Application, Colour, Texture
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 May 2014 05:13
Last Modified: 12 May 2014 05:13
URI: http://ir.cftri.com/id/eprint/11565

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