Effect of different pretreatments on dried chilli (<i>Capsicum annum L.</i>) quality

Anoraga, Satria Bhirawa; Sabarisman, Iman; Ainuri, Makhmudun

doi:10.1088/1755-1315/131/1/012014

Cited by 16 publications

(10 citation statements)

References 8 publications

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“…According to Indonesian National Standard (SNI 01-3389-1994), the moisture content of dried red chili products has to be below 11% [28]. The moisture content was analyzed and determined to range from 4.31 to 4.88%.…”

Section: Beta-carotene Moisture Content Vitamin C and Ashmentioning

confidence: 99%

Effect of Drying Whole and Half Chili Pods Using a Solar Dryer with CaCl2 Desiccant on Quality of Powder Chili

Romauli

Ambarita

Qadry

et al. 2021

International Journal of Food Science

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This study investigated the quality of dried whole and half chili pods’ powder dried with solar drying combined with CaCl2 desiccant compared with natural convection solar drying to produce the final chili powder product. Besides the sensory analysis, the quality parameters such as beta-carotene, moisture, vitamin C, and ash content were also observed. The results showed that 57 hours of drying time of whole and half chili pods using solar drying can reach moisture content below 5%. Beta-carotene, ash, and vitamin C contents of the whole chili were higher than those of half chili pods’ dried pepper powder; they were 20.38 ± 0.22 mg / 100 g , 5.81 ± 0.15 % , and 23.99 ± 0.57 mg / 100 g , respectively. This study can guide the red chili drying process based on the quality of the dried chili powder.

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Section: Beta-carotene Moisture Content Vitamin C and Ashmentioning

confidence: 99%

Effect of Drying Whole and Half Chili Pods Using a Solar Dryer with CaCl2 Desiccant on Quality of Powder Chili

Romauli

Ambarita

Qadry

et al. 2021

International Journal of Food Science

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“…This decrease in vitamin C content is due to pre-treatment (blanching) and drying. Some studies [4], [5], [9], [10], [26]explained that several factors caused the decrease of vitamin C content, i.e., 1) vitamin C is water-soluble, therefore the washing and blanching process can decrease the vitamin C content, and 2) vitamin C is easy to be damaged due to heat. During blanching, the heating process causes oxidation of vitamin C. Heating the chilies twice, i.e., when blanching for 10 minutes at 90°C using metal heaters and drying, it causes an oxidation process.…”

Section: Vitamin C Contentmentioning

confidence: 99%

“…Pre-treatment (blanching) and proper drying can maintain and improve the quality of agricultural products [3], [4]. Blanching has an essential role in food processing by stopping food enzymes (polyphenols, peroxidase), accelerating drying, increasing or maintaining the quality of its derivative products, and suppressing the microbial population [3], [5].. Blanching in sodium metabisulfite solution can maintain the quality of dried chilies [6]. The variation of sodium metabisulfite and vitamin C solutions can affect the drying speed and quality of the dried chilies [7]- [9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili

Marwati¹,

Wanita²,

Djaafar³

et al. 2021

Int. J. Adv. Sci. Eng. Inf. Technol.

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Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This research aims to determine the physical, chemical, and microbiological characteristics of the dried red chili with blanching and drying treatments. In this study, we compared three blanching treatments of chili (water; 0.2 % vitamin C (w/v); and 0.2% Sodium metabisulfite solution (w/v)) for 10 minutes at 90 °C, with three drying methods (sun-drying, sun-drying with plastic shade, and cabinet drying at 50-60 °C). Chili was obtained from the Panjatan sub-district, Kulon Progo district, Yogyakarta Special Region Province, Indonesia, with a 90% maturity level. We found that the yield of dried chilies was 20% in all treatments. The moisture content of all blanching and drying treatments requires the Indonesian National Standard (INS No. 01-3389-1994) for dried chili (<11%). In all blanching treatments, sun-drying with plastic shade treatment produced the highest levels of vitamin C. The highest beta-carotene content was produced by blanching with 0.2% sodium metabisulfite solution and plastic shaded sun-drying (2.24%), and the lowest Total Plate Count (TPC) was produced by cabinet drying at all blanching treatments (<10 -4.10 1 CFU/g). The dried chili processing is expected to increase the shelf life and value-added of chili.

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“…In international trade, chili powder is growing since it can reach more markets, particularly the global market; then it comes to be increasingly possible to trade chili between countries. In Indonesia, the opportunity for the market of chili flour is wide open along with changes in consumer behavior that prefer to have the instant, the development of catering, food and pharmaceutical industries [2].…”

Section: Introductionmentioning

confidence: 99%

The Potential of Chili Varieties as Powder Raw Material

Musaddad¹,

Kirana²,

Sa’adah³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Selection Chili powder is one of chili product diversification form that can be a solution to solve the problems when chili production is abundant. This study aimed to test the potential of The Indonesian Agency for Agricultural Research and Development (IAARD’s) chili varieties as chili powder raw material. The research was conducted at IVEGRI from September to December 2020. A completely randomized design was applied with 10 treatments and 3 replications. The treatments consisted of 10 registered IAARD’s varieties. The results showed that there were two main components that influenced the diversity between tested varieties, the first main component (powder yield, moisture content, spiciness level, fruit diameter, thickness of fruit skin and weight per fruit) were 62.7% and the second main component (levels of vitamin C and fruit length) were 15.7%. The chili varietes that have the best yield of powder and spiciness were Lembang-1, Kencana, and Pancanaka. Meanwhile, Branang had a goodlevels of flour, spiciness, and vitamin C. By considering the parameters that are closely related to chili powder production, the potential varieties as chili powder raw material are Lembang-1, Kencana, Pancanaka and Branang. Further research is still needed to test the potential chili varieties as other processed.

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Effect of different pretreatments on dried chilli (Capsicum annum L.) quality

Cited by 16 publications

References 8 publications

Effect of Drying Whole and Half Chili Pods Using a Solar Dryer with CaCl2 Desiccant on Quality of Powder Chili

Effect of Drying Whole and Half Chili Pods Using a Solar Dryer with CaCl2 Desiccant on Quality of Powder Chili

Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili

The Potential of Chili Varieties as Powder Raw Material

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