Improvement of quality of red chilli powder selling in the market
1984
Vichai Haruthaithanasan | Penkwan Chompreeda (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro Industry. Dept. of Product Development)
Inspection of quality of several brands of red chilli powder in the markets was determined and found that they are different in quality namely different in red color, in size, contaning small stems, leaves and many kinds of defect. The moisture content, total Plate Counts and molds ranged from 6.84 to 11.44 %, 19 x 10(exp.6) to 1.1 x 10(exp.8) colon/gram and less than 100 upto 4.5 x 10(exp.4) Colony/gram, respectively. Their improvement of quality could be done by controlling the quality of raw red chilli and following the appropriate processing technology. The washing, soaking in hypochlorite, blanching in boiling water and drying in oven could reduce initial microorganisms, have good color and smell. The dry red chilli (moisture content, 5.0-6.0 %) was ground and sieved through standard siever 20mesh to make chilli power. Its quality was inspected and found that, it had red color and good smell. The total plate counts and molds were found 2.5 x 10(exp.5) and less than 100 colony/gram, respectively. The keeping quality of red chilli for 2 and 4 months was examined and proved very successfully. The total Plate counts and molds were reduced from on day checking. It still had good color and smell, but only increases in moisture content. However, its moisture was below 10 %.
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Эту запись предоставил Kasetsart University