Processing and value addition of variety bell peppers into different shelf stable products
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Date
2021
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Punjab Agricultural University, Ludhiana
Abstract
The investigation entitled ‗‗Processing and value addition of variety bell peppers into different shelf
stable products‘‘ was undertaken with the objectives to develop technology for the drying of bell
peppers, bell pepper pulp and products, frozen bell pepper snacks and to study the organoleptic
acceptability as well as shelf stability of the products. In order to get a good quality dried product from
bell peppers, the Response Surface Methodology (Box- Behnken Design (BBD) was used for
establishing the relationship of response (Antioxidant activity, Total phenols, Moisture content,
Rehydration ratio and Coefficient of rehydration) with respect to two independent variables i.e time
and temperature for all three peppers i.e. green, red and yellow. Drying at 55°C for15.5 h in a cabinet
dryer yielded high quality dried bell pepper. The freeze drying method was found the best to retain
physicochemical and phytochemical constituents. The antioxidant activity of freeze dried green, red
and yellow bell pepper slices were 40.00 mg TE/100g, 77.33 mg TE/100g and 78.97 mg TE/100g,
respectively at the end of storage period. The bell pepper pulp was prepared by three methods i.e cold
pulping (CP), hot pulping (HP) and barbecue (B) and evaluated for physicochemical, phytochemical
and antioxidant activity. The hot pulping method was found to be the best in retention of
phytochemical constituents while antioxidant activity was found highest in cold pulped bell pepper.
The formulation of bell pepper sauces was done from red and yellow bell peppers using three different
preparation methods (cold pulping (CP), hot pulping (HP) and barbecue (B). The FTIR technique
revealed the presence of several compounds (associated with the absorption bands) in the bell pepper
sauces whereas other aromatic chemical compounds were estimated qualitatively using gas
chromatography-mass spectrophotometry. The hot pulping method of red bell pepper sauce preparation
had more enhancing effect on the phytochemical and antioxidant activity. While the sensorial
characteristics were better for both red and yellow bell pepper sauce prepared with barbecue method.
Utilization of bell pepper powder (red, green and yellow) was also done for making bhujia and pasta.
Storage studies (at 25-30 °C/50-87% RH) revealed that the physicochemical parameters of bhujia
remained unaffected except moisture which increased significantly (P<0.05) whereas, a significant
(P<0.05) reduction in bioactive compounds and antioxidant activity was observed. However, free fatty
acid and peroxide values significantly (P<0.05) increased which remained well within maximum
permissible limits. The enriched bhujia were microbiologically safe with shelf life of 3 months without
use of any chemical preservative. The Bhujia prepared by utilizing dried red, green and yellow powder
was highly acceptable in terms of all the sensory attributes. The pasta prepared with 10% bell pepper
powder had optimum quality and more acceptability than the control sample. For the preparation of
frozen products from bell pepper, two formulations namely F1 with corn flour and rice flour, F2 with
gram flour and rice flour were selected. Based on preliminary sensory trials, F2- gram flour+rice flour
were selected which yielded better sensory product. The mean ascorbic acid, total phenols and
antioxidant activities of frozen snacks was found to be 81.22 mg/100g, 133.43 mg GAE/100g and
45.33%, respectively from end storage studies at -20 °C and revealed that all the physicochemical and
phytochemical parameters remained unchanged. Similarly, rancidity parameters increased nonsignificantly
(p<0.05). The frozen snacks remained highly acceptable during storage without significant
change in quality. The present study has revealed the utility of bell pepper for value addition in various
products i.e dried slices, pulp, sauce, frozen snacks, bhujia and pasta.
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Navpreet Kaur (2021). Processing and value addition of variety bell peppers into different shelf stable products