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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (1148) Last page : (1152)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6282

Influence of Pre-Treatments and Drying Methods on Physico-Chemical Characteristics of Green Chilli Powder

S. Pavani*, V. SudhaVani, A.V.D. Dorajee Rao,  C.P. Viji,  D.R. Salomi Suneetha, K. Venkata Subbaiah, G. N. Kiran Kumar and P. Sarada
Department of Post Harvest Technology, College of Horticulture,
Venkataramnnagudem, Dr. Y.S.R.. Horticultural University, Andhra Pradesh, India
*Corresponding Author E-mail: pavanisiriki20@gmail.com
Received: 24.02.2018  |  Revised: 30.03.2018   |  Accepted: 5.04.2018  

 

 ABSTRACT

The present experiment entitled Influence of pre-treatments and drying methods on the physico-chemical characteristics of green chilli powder was conducted at Post Harvest Technology Laboratory, College of Horticulture, Venkataramannagudem, West Godavari district. The experiment was laid out in factorial CRD and replicated thrice. The pre-treatments used in the experiment were blanching, blanching with 0.01% KMS, blanching with 1% CaCl2 and blanching + 1% ascorbic acid. The varieties used were CA-960 and LCA-655 dried by using tray drying and sun drying. Among the treatment combinations, the green chilli powder prepared from the varietyCA-960 pre-treated with blanching with 1% CaCl2 and dried using the tray drier is having less titratable acidity, more total sugars whereas the highest recovery percentage was observed in the variety LCA-655 pre-treated blanching with 1% CaCl2 and dried by using tray drier.

Key words: Pre-treatments, Titratable acidity, Total sugars, Recovery.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Pavani, S., Vani, V.S., Dorajee Rao, A.V.D., Viji, C.P., Suneetha, D.R.S., Subbaiah, K.V., Kiran Kumar, G.N. and Sarada, P., Influence of Pre-Treatments and Drying Methods on Physico-Chemical Characteristics of Green Chilli Powder, Int. J. Pure App. Biosci. 6(2): 1148-1152 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6282