Vol. 10, Issue 9 (2021)

Author(s):
Arshad Quraishi, PS Champawat, SK Jain and Kushal Dhake

Abstract:
The purpose of this study was to look into the drying characteristics of green chillies and to assess the quality of developed green chilli powder. The three samples were prepared namely chemically treated sample (S₁), blanched sample (S₂) and control sample (S₃). All the samples were dried by a convective tray dryer at temperature 45, 50, 55 and 60 °C. Higher temperatures took much less time than the time taken at lower temperature. Overall drying rate was higher for chemically treated samples at all temperatures. Chemical treatment resulted at reducing the loss of ascorbic acid and visual colour. For a chemically treated sample, the maximum retention of ascorbic acid content was observed at 45 °C. Lowest a* value was obtained at 55 °C for chemically treated sample.