Influence of Processing and Storage Conditions on Physicochemical Properties of Chili Powder and Roasted Chili Powder
Article Sidebar
Main Article Content
Abstract
Development of chili powder products through consumer survey to be used as the information for the development of high quality chili powder. The quality and physicochemical properties of chili powder during storage were investigated. The sound and red pods of fresh chili were washed and blanched at 100ºC for 3 min. Blanched chili pods were soaked in 0.25% sodium metabisulfite with 1.0% citric acid for 30 min prior to drying in a tray dryer at 65°C for 14 h to obtain dried chili with a final moisture content of approximately 8%. Dried chili pods without stem were ground to obtain chili powder. Roasting before grinding resulted in the reduction of moisture, aw and color values. The results of study on the quality changes of chili powder during storage showed that storage temperature was the important factor affecting the changes in physicochemical properties and percentage of consumer acceptance. Meanwhile, aluminum foil packaging slowed the increase of aflatoxin content in chili powder better than polypropylene. However, aerobic bacterial count of the developed chili powder product is very low compared to the microbiological specifications while yeast and mold were not detected. The product contains a standard level of aflatoxin content after 12 weeks in all storage conditions which corresponds to the awareness of consumers in terms of quality, cleanliness and safety are important factors in deciding to buy chili products.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
ลิขสิทธ์ ของมหาวิทยาลัยเทคโนโลยีราชมงคลพระนครReferences
P. Wiriya, T. Paiboon and S. Somchat, “Effect of drying air temperature and chemical pretreatments on quality of dried chill,” International Food Research Journal, vol. 16, pp. 441-454, 2009.
U. Mustafa, M. Ali, T. Satapornvorasak and O. Dissataporn, “Food Chain Analysis: Setting Research Priorities,” in Proceeding of Asia – Thailand, Taiwan, 2006, pp. 197-24.
Ministry of Commerce. (2020, December 2). Import-Export Structure of Menucom [Online]. Available: http://www2.ops3.moc.go.th/
R. I. Nogueira, F. E. P. Cornejo, W. A. L. Junior, H. R. Bizzo, R. Antoniassi and S. P. Freitas, “Effects of drying parameters on pepper (Capsicum spp.),” in Proceeding of 2nd Mercosur Congress on Chemical Engineering and 4th Mercosur Congress on Process Systems Engineering, Brasil, 2005, pp. 154-159.
Office of Agricultural Economics. (2021, June 29). Dried chili import statistics in 2020 [Online]. Available: http://impexp.oae.go.th/service/import.php?S_YEAR=2563&E_YEAR=2563&PRODUCT_GROUP=5251&PRODUCT_ID=3827&wf_search=&WF_SEARCH=Y
C. Chuaysrinule, T. Maneeboon, C. Roopkham and W. Mahakarnchanakul, “Occurrence of aflatoxin- and ochratoxin A-producing Aspergillus species in Thai dried chilli,” Journal of Agriculture and Food Research, vol. 2, Dec. 2020.
P. Rungnaphar. (2018, December 4). The Development of Quality for safety chili [Online]. Available: https://www3.rdi.ku.ac.
th/?p=41431
L. B. Bullerman and A. Bianchini, “Stability of mycotoxin during food processing,” International Journal of Food Microbiology, vol. 119, pp. 140-146, 2007.
P. Suchart, Social science research methodology, 1st ed. Bangkok: Lieng Chiang Printing House, 1997.
P. Kotler, Marketing Management: Analysis, Planning, Implementation, and Control, 9th ed. New Jersey: Prentice-Hall Inc, 1997.
K. Chaethong and R. Pongsawatmanit, “Influence of sodium metabisulfite and citric acid in soaking process after blanching on quality and storage stability of dried chili,” Journal of Food Processing and Preservation, vol. 39, no. 6, pp. 2161–2170, 2015.
Official methods of analysis of AOAC International. 17th ed. Maryland: Gaithersburg Md., 2000.
M. Contreras-Padilla and E. M. Yahia, “Changes in capsaicinoids during development, maturation, and senescence of chili peppers and relation with peroxidase activity,” Journal of Agricultural and Food Chemistry, vol. 46, no. 6, pp. 2075–2079. 1998.
BAM. (2001a). (2017, October 17). Bacteriological Analytical Manual Chapter 3: Aerobic Plate Count. In FDA Bacteriological Analytical Manual [Online]. Available:http://www.cfsan.fda.Gov/~ebam/bam-3.html
BAM. (2001b). (2017, October 17). Bacteriological Analytical Manual Chapter 18: Yeasts Molds and Microtoxins. In FDA Bacteriological Analytical Manual [Online]. Available:http://www.cfsan.fda.gov/ebam/bam-18.html
C. Bonazzi and E. Dumoulin, “Quality changes in food materials as influenced by drying processes,” in Modern Drying Technology, vol. 1, E. Tsotsas and A. S. Mujumdar, 1st ed. Weinheim, Germany: Wiley-VCH GmbH, 2011, pp. 1–20.
Thai Agricultural Standard, Pub. L. No. TAS 3004-2017, 2017.
J. E. Hodge, “Dehydrated Foods, Chemistry of Browning Reactions in Model Systems,” Journal of Agricultural and Food Chemistry, vol. 1, no. 15, pp. 928-943, 1953.
D. D. Kitts, C. H. Wu, A. Kopec and T. Nagasawa, “Chemistry and genotoxicity of caramelized sucrose,” Molecular Nutrition Food Research, vol. 50, no. 12, pp.1180-1190, Dec. 2006.
S. Kim, K. W. Lee, J. Park, H. J. Lee and I. K. Hwang, “Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum L.),” International Journal of Food Science & Technology, vol. 41, pp. 90-95, 2006.
Thai Agricultural Standard, Pub. L. No. TAS 3001-2010, 2010.
R. Farahmandfar and B. Tirgarian, “Degradation of aflatoxins and tocopherols in peanut (Arachis hypogaea): Effect of aflatoxin type, time and temperature of roasting,” Drying Technology, vol. 38, no. 16, pp. 2182-2189, 2020.
M. J. Jay, Modern food microbiology, 1st ed. Gaithersburg: Aspen Publishers, 1998.
R. L. Coleman, C. J. Wagner, W. L. Bryan and R. E. Berry, “Preliminary evaluations of sulfite pretreatments for sun-dried and hot air-dried green peppers,” Proceedings of the Florida State Horticultural Society, Florida, vol. 91, pp. 146-148, 2012.
D. S. Lee, S. K. Chung, H. K. Kim and K. L. Yam, “Nonenzymatic browning in dried red pepper products,” Journal of Food Quality, vol. 14, pp. 153-163, 1991.
R. Addala, M. Vasavada, J. Dong and S. Subramanian, “Effect of storage conditions on rate of color degradation of paprika based products,” Journal of Fixed Point Theory and Applications, vol. 6, pp. 423, 2015.
M. Rattanaporn, “Quality and Process Improvement of Chilli Powder,” M.S. thesis, Kasetsart Univ., Bangkok, Thailand, 2003.
S. Ruangchai and S. Tantakasem "Storage Quality of Tamarind Chili Paste mixed Roselle,” University of the Thai Chamber of Commerce Journal, vol. 31, no. 2, pp. 89-98, 2011.
P. Thippaya, E. Siriporn, S. Warunee and R. Songpon, Contamination of aflatoxins in legume-base processed food, 1st ed. Bangkok: Technical and Planning Division, Food and Drug Administration. Ministry of Public Health, 1987.
B. Kabak, “The fate of mycotoxins during thermal food processing,” Journal of the Science of Food and Agriculture, vol. 89, pp. 549-554, 2009.