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

التفاصيل البيبلوغرافية
العنوان: Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (C apsicum annum L. ) powder.
المؤلفون: Kamal MM; 1Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh., Ali MR; 1Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh., Rahman MM; 2Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh.; 3Department of Nuclear Engineering, Military Institute of Science and Technology, Dhaka, 1216 Bangladesh., Shishir MRI; 4Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058 China., Yasmin S; 2Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh., Sarker MSH; 2Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh.
المصدر: Journal of food science and technology [J Food Sci Technol] 2019 Jul; Vol. 56 (7), pp. 3185-3194. Date of Electronic Publication: 2019 Jun 10.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Springer (India) Country of Publication: India NLM ID: 0056471 Publication Model: Print-Electronic Cited Medium: Print ISSN: 0022-1155 (Print) Linking ISSN: 00221155 NLM ISO Abbreviation: J Food Sci Technol Subsets: PubMed not MEDLINE
أسماء مطبوعة: Publication: 2010- : New Delhi : Springer (India)
Original Publication: Mysore : Association Of Food Scientists And Technologists
مستخلص: 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 Na 2 S 2 O 5 and CaCl 2 . 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.
Competing Interests: Conflict of interestThe authors declare that they have no conflict of interest.
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فهرسة مساهمة: Keywords: Ascorbic acid; Blanching; Chemical soaking; Chlorophyll; Drying; Green chilli; Phenolic compounds
تواريخ الأحداث: Date Created: 20190706 Latest Revision: 20200930
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC6582001
DOI: 10.1007/s13197-019-03733-6
PMID: 31274886
قاعدة البيانات: MEDLINE
الوصف
تدمد:0022-1155
DOI:10.1007/s13197-019-03733-6