The effect of processing treatments on the shelf life and nutritional quality of green chilli (Capsicum annuum L.) powder
2012
M. G. Aziz | S. M. K. Hasan | S. M. R. Azam | S. Roy | M. S. H. Sarker | M. N. Ibrahim | M. T. Islam
An attempt was undertaken to investigate the effect of various common processingtreatments, 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 awhole, and (d) as a normal whole green chilli with pedicle, on the shelf life during storage inhigh density polyethylene (HDPE) and low density polyethylene (LDPE) packages at roomtemperature. The nutritional quality in terms of proximate compositions, Vitamin-C, beta-carotene and mineral contents of green chilli powder were also assessed. The chilli powderfrom 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 hada significant effect on them, except for Vitamin-C content at P<.0001. The results showedthat the nutritional quality in all the samples of green chilli powder was better than that ofthe red chilli powder. Vitamin C content was reduced around 50% in all the samples due tothe processing, while beta-carotene contentwas significantly increased as compared tothe fresh green chilli. A simple calculationrevealed the potential of green chilli powderas a value added and alternative spice.
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