Quality and Dehydration Characteristics of Red Chilli (Capsicum annuum L.) as Influenced by Cultivar, Pre-Drying Treatment and Temperature

摘要

Chilli (Capsicum annuum L.) is one of the most widely cultivated cash crops among spices in India. It is harvested either in green or red form for its taste and pungency. Chillies being perishable need to be dried quickly without impairing colour and pungency for converting into powder form. Traditionally followed sun drying method being time consuming and weather dependent, mechanical drying with hot air upto 65°C is being used. The influence of cultivar, pre-drying treatment and drying temperature on quality changes as well as drying phenomena was examined in two local chilli cultivars Bullet and Suryamukhi with piercing and punching treatments, dehydrated at 55,60 and 65°C, respectively. Dehydration time for different cultivars and treatments was predominantly influenced by dehydration temperature. Suryamukhi took lesser time for dehydration than Bullet. Pierced fruits at 65°C temperature took lesser time than other treatments, drying rate decreased with decrease in average moisture content and no constant period of drying was observed. Rate of moisture removal was higher in pierced fruits of Suryamukhi among other cultivars and treatments. Ascorbic acid content of Bullet was significantly higher than Suryamukhi. Irrespective of cultivars, mean ascorbic acid was maximum (173.43 mg/100 g) in control followed by punched and pierced fruits. With regard to capsaicin content, cultivars and dehydration temperatures did not show any significant differences, however, maximum capsaicin content was observed in control fruits dehydrated at 65°C followed by pierced and punched treatments. Chilli cultivars and treatments (punched, pierced and control) have significant effect on the overall acceptability by the consumer. Suryamukhi contains higher capsaicin content that is also depicted in sensory score of smell/pungency. Considering sensory quality factors, overall acceptability was higher in control fruits of Bullet dehydrated at 65 °C temperature followed by pierced treatments.