Processing suitability of chili varieties for value added products
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Date
2020
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Punjab Agricultural University, Ludhiana
Abstract
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.
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Citation
Manpreet Kaur (2021). Processing suitability of chili varieties for value added products (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.