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Physicochemical Changes During Processing And Storage Of Green Chili (Capsicum Annuum) Powders

Jyothirmayi, T. and Galla Narsing, Rao and Dubasi Govardhana, Rao (2008) Physicochemical Changes During Processing And Storage Of Green Chili (Capsicum Annuum) Powders. Journal of Food Processing and Preservation, 32. pp. 868-880.

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Abstract

Studies were taken up to prepare dehydrated green chili powders with various pretreatments of green chilies and in different shapes such as longitudinal slits, 1-cm cuts and pastes. The physicochemical analyses of green chili powders were carried out by packing the powders in polyethylene (PE) and metallized polyester polyethylene (MPE) pouches during storage. Dehydrated green chili powders had considerable amount of crude protein (13.38%) and were also rich in crude fiber (36.19%). The polyphenol content increased in powder samples during a storage period of 180 days. The total chlorophyll and pungency were found to be better in chili powders packed in MPE pouches than in PE pouches. Equilibrium moisture content–relative humidity data showed that these powders were nonhygroscopic in nature. The critical moisture contents were 8.92 and 10.45%, which equilibrated at 50 and 54% RH of green chili powders (1-cm cuts) and green chili powders with salt samples, respectively. The sensory scores showed that variation of packaging material had a negligible effect on the sensory scores, and were comparable to the taste of green chilies

Item Type: Article
Uncontrolled Keywords: Green chili powders physicochemical changes processing storage
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 14 Physical properties
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jan 2009 11:14
Last Modified: 07 May 2012 04:42
URI: http://ir.cftri.com/id/eprint/8879

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