Prediction of Optimal Harvesting Time of Green Chilli for Production of Green Chilli Powder

摘要

Optimum maturity stage of green chilli was identified for production of chilli powder. Chillies of 16 to 22 days aged were selected for making green chilli powder. Destalked and washed chillies of different maturity stages were cut into longitudinally, pretreated with 0.05% KMS for 5 min and followed by drying at 55C in cabinet dryer for 20-22 hr for production of chilli powder. Powder of mature chilli was found to be better in terms of nutritional compositions except vitamin C than in powder of early aged chilli. Vitamin C content was found to be decreased with the age of green chilli, whereas total phenol content was found to be vice versa. Sensory evaluation showed that powder of 20 days chilli was most acceptable to the panelists in terms of color, flavor, pungency and overall acceptability among samples. Based on sensory and nutritional qualities, it can be suggested that chilli of 20 days is optimum matured chilli for production of green chilli powder, which can be used as a substitute of fresh green chilli, red chilli and red ground.