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20201
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Subject: Food Science and Technology × Author: Manpreet Kaur × End date: 2022 × Start date: 2020 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Processing suitability of chili varieties for value added products
    (Punjab Agricultural University, Ludhiana, 2020) Manpreet Kaur; Sachdev, Poonam A.
    The present investigation entitled ―Processing suitability of chili varieties for value-added products‖ was carried out with the objectives to assess the physicochemical, phytochemical and antioxidant activity of Punjab Sindhuri and CH-27 chili varieties, development of chilli paste with enhanced shelf stability, drying characteristics of chili varieties and preparation of value added products with greater shelf stability and to extract oleoresins by using conventional and non-conventional methods. The CH-27 contained highest total soluble solids (5º Brix), total solids (20.7%), ash content (1.47%), total sugars (4.4mg/100 gm), crude fibre (9.81%), total phenolics (276 mg/100ml), ascorbic acid (132.17 mg/100 gm) and capsaicin (1.17%), while Punjab sindhuri contained highest total chlorophyll (10.43), carotenoids (12.05mg/100 gm), β-carotene (5.85mg/100 gm) and lycopene (3.2µg/100 gm). Among different drying techniques, freeze drying at -40ºC showed significantly highest retention of physicochemical, phytochemical and antioxidant properties in both chili varieties. During 8 months storage (room as well as refrigeration), honey chili sauce containing CH-27 (red) showed utmost retention of total phenolics (679.46mg/100ml), β-carotene (308 mg/100 gm), lycopene (4.59µg/100 gm), per cent inhibition of DPPH (52.02%), FRAP (3.43 mM/100 gm), while honey chili sauce containing Punjab sindhuri (red) significantly retained maximum total solids (84.49%) ascorbic acid (5.54mg/100 gm), color a value (4.84), ash content (2.86%) and total sugars (63.56 gm/100 gm). Red and green form of both chili varieties were processed into the paste and stored at the room as well as refrigeration temperature. The chili paste yield was found significantly higher for Punjab sindhuri (green and red) than CH-27. Treatment containing 0.2gm KMS + 0.2gm sodium benzoate + 1ml acetic acid + 5gm NaCl per 100 gm of chili paste was found to be effective for the better retention of physicochemical, phytochemical and antioxidant activity during 10 months duration of storage. Highest oleoresin yield i.e.7.1% from Punjab sindhuri red variety was observed with ultrasonication method.