Influence of Cultivar, Pre-treatment and Temperatures on Quality of Dehydrated Red Chilli (Capsicum annuum L.)

摘要

The specific objective of the study is to evaluate the quality of the dehydrated chilli as influenced by cultivar, pre-treatment and drying temperature. Two cultivars viz., Bullet and Suryamukhi were selected for the study. The pre-treatments adoptedwere control, punching and piercing, while drying was performed using three different temperatures viz., 65, 60 and 55°C. The quality attributes in terms of Ascorbic acid, Capasaicin content were estimated by chemical analysis and colour, texture, pungency and overall acceptability were evaluated by sensory evaluation.