Vol. 12, Issue 3 (2023)

Author(s):
K Kalyan Reddy, N Harish, B Tejashiwini, B Amala and R Swamy

Abstract:
Chilli (Capsicum annum L.) is a vegetable plant belonging to the family solanaceae chilli is rich in vitamin A, B, C and E with minerals Ca, Mg, P etc. It is mainly used to produce pungency or hotness in foods. The unique characteristics of chilli is due to presence of Capsaicinoids (capsaicin), coloring compounds like capsorubin and capsanthin and other bioactive compounds which have therapeutic properties. The Teja chill (MHCP 310) collected from Nizamabad market yard. The chilli samples were blanched and dried by using Sun drying, Solar and Tray drying techniques. The red chilli samples grounded into fine powder. The prepared red chilli samples, Blanched - sun dried(B- U), solar dried(B-S), tray dried(B-T), Unblanched - sun dried(U-U), solar dried(U-S), tray dried(U-T) were evaluated through the organoleptic test. Based on the scores, 3 samples - B-U, B-S and B-T were selected. The quality parameters are Moisture, pH, Ash content, Oleoresin, Ascorbic acid content, Pungency and ASTA color value were assessed for selected sample. The blanched Sun dried(B-U) and blanched Tray dried(B-T) samples were observed high in Ascorbic acid content (122-165 mg/100g), Pungency (0.77-0.925) and ASTA coloring values (155-157.44 ASTA units). The Oleoresin content of B-U sample 6%, and found lowest in B-S sample 5%. From these investigation it can be concluded that the Blanched Sun dried(B-U) and Blanched Tray dried(B-T) samples are a potential source of Oleoresin, Ascorbic acid with good Pungency and ASTA coloring values. These samples can be used for domestic and export purpose.