Title of article
The Effect of Processing Treatments on the Shelf Life and Nutritional Quality of Green Chilli (Capsicum annuum L.) Powder
Author/Authors
Sarker, M. S. H. Hajee Mohammad Danesh Science and Technology University (HSTU) - Department of Food Engineering and Technology, Bangladesh , Hasan, S. M. K. Universiti Putra Malaysia - Department of Process and Food Engineering, Malaysia , Aziz, M. G. Bangladesh Agricultural University - Department of Food Technology and Rural Industries, Bangladesh , Aziz, M. G. Universiti Putra Malaysia - Department of Process and Food Engineering, Malaysia , Islam, M. T. Thakurgaon Polytechnic Institute, Bangladesh , Azam, S. M. R. Hajee Mohammad Danesh Science and Technology University (HSTU) - Department of Food Engineering and Technology, Bangladesh , Roy, S. Hajee Mohammad Danesh Science and Technology University (HSTU) - Department of Food Engineering and Technology, Bangladesh , Ibrahim, M. N. Universiti Putra Malaysia - Department of Process and Food Engineering, Malaysia
From page
843
To page
852
Abstract
An attempt was undertaken to investigate the effect of various common processing treatments, such as (a) without pedicle and cut longitudinally plus treated with 0.01% potassium metabisulphite (KMS), (b) without pedicle and sliced, (c) without pedicle as a whole, and (d) as a normal whole green chilli with pedicle, on the shelf life during storage in high density polyethylene (HDPE) and low density polyethylene (LDPE) packages at room temperature. The nutritional quality in terms of proximate compositions, Vitamin-C, beta-carotene and mineral contents of green chilli powder were also assessed. The chilli powder from the treatment (a) showed the highest stability up to 195 days in the HDPE pouches. In relation to proximate compositions and mineral contents, the processing treatments had a significant effect on them, except for Vitamin-C content at P .0001. The results showed that the nutritional quality in all the samples of green chilli powder was better than that of the red chilli powder. Vitamin C content was reduced around 50% in all the samples due to the processing, while beta-carotene content was significantly increased as compared to the fresh green chilli. A simple calculation revealed the potential of green chilli powder as a value added and alternative spice.
Keywords
Green chilli powder , spice , shelf life , mineral content , value addition
Journal title
Pertanika Journal of Tropical Agricultural Science (JTAS)
Journal title
Pertanika Journal of Tropical Agricultural Science (JTAS)
Record number
2561726
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