Capsicum powder production
1993
Jaranya Leumsombut
Capsicum powder were experimented by using 6 cultivars of capsicum, Mundang and Huaysethon cultivars were selected to produce by two methods, using either fresh or dry pods. The process for fresh fruits, using only the fleshy part of the Mundang cultivar begins with grinding the flesh, drying in a drum dryer, then grinding again before passing through a 500 micron seive. Production yield is 11.0 % with apparent color 10R 5/12; pigment content 126.4 CU; capsaicin 1.06 %; and aw 0.45. In the production of dry fruits, the pods were first dried in a tray dryer at 60 deg C. The flesh was then ground with 5 % seeds, then passed through a 500 micron sieve. Production yield is 9.5 % with apparent color 7.5R 4/10; pigment content 114.3 CU; capsaicin 1.04 % and aw 0.44. Production yield of dry Huaysethon powder is 9.3 %; pigment content 116.3 CU; and capsaicin 2.9 %. The capsicum powder from fresh fruits gave a higher yield apparent color and pigment content than the dried fruit. Products were stored at room temperature for 12 weeks in four different types of packages: polyethylene, black polyethylene, atmospheric - sealed aluminium foil and vacuum sealed aluminium foil. Products held in vacuum sealed aluminium foil showed no change in appearances, while products held in atmospheric - sealed aluminium foil indicated a reduction of apparent color and pigment content within the 12 week holding period. Products in both clear and black polyethylene will maintain an acceptable color and pigment content for approximately two weeks. There is no apparent change in capsaicin content in all four types of packaging materials. This is a strong indication that light and oxygen have detrimental effects on apparent color and pigment content, but not on capsaicin content.
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