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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 2
First page : (1153) Last page : (1157)
Article doi: : http://dx.doi.org/10.18782/2320-7051.6283

Effect of Pre-Treatments and Drying Methods on Quality of Greenchilli Powder

S. Pavani*, V. SudhaVani, A.V.D. DorajeeRao, 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: 7.04.2018  

 ABSTRACT

The present investigation entitled “Effect of pre-treatments and drying methods on quality of green chilli powder” was conducted at Post Harvest Technology Laboratory, College of Horticulture, Venkataramannagudem, West Godavari district, Dr.Y.S.R Horticultural University during the year 2016-17. The experiment was laid out in Factorial CRD having 4 pre-treatments i.e., blanching, blanching + 0.01% KMS, blanching + 1% CaCl2, blanching +1% ascorbic acid , tried with two varieties i.e., CA 960 and LCA 655 and two drying methods i.e., tray drying and sun drying. Pre-treatments used in the experiment have improved the quality of green chilli powder over blanching alone. The capsaicin is an important parameter in determining the quality of green chilli powder. From the present investigation, it was revealed that green chilli powder prepared from the variety LCA 655 treated with blanching + 0.01% KMS and dried by using the tray drying retained the highest capsaicin %, where as the ascorbic acid was highest in the variety LCA 655 pre-treated with blanching + 1% ascorbic acid dried by using the tray drying. Lowest moisture content was observed in variety LCA-655 pre-treated with blanching + 1% CaCl2 dried by tray drier.

Key words: Green chilli powder, Pre-treatments, Drying method, Capsaicin. 

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., Effect of Pre-Treatments and Drying Methods on Quality of Greenchilli Powder, Int. J. Pure App. Biosci.6(2): 1153-1157 (2018). doi: http://dx.doi.org/10.18782/2320-7051.6283