Effect of different pretreatments on dried chilli (Capsicum annum L.) quality

International Conference on Green Agro-industry and Bioeconomy 2017

农业科学;生物科学;经济学

Anoraga, S.B.^1 ; Sabarisman, I.^1 ; Ainuri, M.^2

Departemen of Bioresources Technology and Veterinary, Vocational College, Universitas Gadjah Mada, Yogyakarta, Indonesia^1

Departemen of Agro-industrial Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia^2

关键词: Capsicum annum;    Chilli powders;    Chilli sauces;    Iodine titration;    Pre-treatments;    Price fluctuation;    Quality parameters;    Vitamin c contents;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/131/1/012014/pdf
DOI  :  10.1088/1755-1315/131/1/012014

来源: IOP

【 摘 要 】

Chilli (Capsicum annum L.) has significant price fluctuation. When the chilli price is declined, it causes food waste from unsold chilli. Therefore, drying chilli is a solution for this condition. Futhermore, it can be processed for various product like chilli powder, chilli sauce, etc. The aim of this study was to investigate the effect of different pretreatments on dried chilli quality. Chilli was blenched with hot water and steam before drying. The purpose of this pretreatments is to inactivate enzyme that prevents color and vitamin C losses. The quality parameters were moisture content, colour, vitamin C content, and capsaicin. Changes were observed by gravimetri method for moisture content, chromameter in L∗ a ∗ b ∗ colour model, and iodine titration for vitamin C. After drying for 20 hours at 60°C, chilli with steam blanching pretreatment dried rapidly than other samples. Unpretreated chilli had higher vitamin C content and better color than blanched chilli.