食品加工与技术杂志

抽象的

Effect of Drying on Physicochemical Characteristics of Bhut Jolokia (Chilli Pepper)

Elivino Kennao, Anu Kumari, Mayank Singh, SA Hossain, Anamika Das, Prachi K Wasnik, BK Bharti

Bhut Jolokia, chilli pepper has health-benefiting effects for which it is used in foods and pharmaceutical products. It is highly perishable at higher moisture content, and sun-drying of it requires more time in comparison to other modern methods. This article presents the oven drying of Bhut Jolokia at (40 and 70)°C, for the determination of its drying characteristics. The drying conditions, physicochemical properties and the models were studied to describe the drying behaviour. The moisture content reduced significantly (p<0.05) after drying. The sun-drying (ambient, 30°C), and oven drying at (40 and 70)°C, took nearly (27, 20.5 and 13.5) h, respectively, to reduce the final moisture content in each of the samples to 9% (approximately). The half-time (t_1/2) for drying of chilli under the sun, and in oven at (40 and 70)°C, was (2.60, 2.43 and 1.84) h, respectively. The pH, ascorbic acid and colour (L*, a*, b*) values were found to decrease significantly (p<0.05) in each of the chillies samples. PAGE was found as the most suitable model to describe the drying characteristics of Bhut Jolokia. It was concluded that oven drying method gave the product with acceptable physicochemical (pH, titrable acidity, ash, capsaicin content, ascorbic acid), colour (L*, a*, b* values) and sensory characteristics.