Effect of Pre-treatment Methods on the Color Changes during Drying of Red Chilli (<i>Capsicum frutescens</i>L.)

Saengrayap, Rattapon; Boonlap, Natthida; Boonsorn, Uthumporn

doi:10.1051/matecconf/20166202009

Cited by 6 publications

(5 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The absence of a protective layer on control samples could have exposed the conjugated double bond system in carotenoids to oxidation, reducing its light absorption properties and the typical orange colour of carrots ( Kaseke et al., 2021 ). Also, enzymatic oxidation, browning, and formation of brown pigments during oven drying could be implicated in the loss of colour in the control samples ( Md Saleh et al., 2020 ; Saengrayap et al., 2016 ). The polyphenol oxidase and peroxidase enzymes could have catalysed the hydroxylation of phenolic compounds and oxidation of the diphenols to quinones to produce brown pigments, consequently reducing the orange colour of the control samples ( Briki et al., 2019 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of gum Arabic and ethanol pretreatments on drying kinetics and quality attributes of dried carrot slices

Mina

Kaseke

Fadiji

et al. 2022

Heliyon

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Effect of gum Arabic and ethanol pretreatments on drying kinetics and quality attributes of dried carrot slices

Mina

Kaseke

Fadiji

et al. 2022

Heliyon

View full text Add to dashboard Cite

“…In cabinet drying of red amaranth stems, blanching provided the highest color intensity (0.121) followed by blanching plus sulphitation (0.101) and sulphitation (0.096). Highest color intensity in sulphited samples is due to the prevention of enzymatic discoloration by KMS [28]. In solar drying of red amaranth leaves only blanching provided better color intensity (0.172) over the control sample (0.147).…”

Section: Effect Of Pre-treatment and Drying Methods On The Color Inte...mentioning

confidence: 95%

“…Blanching pre-treatment showed a significant increase in the drying rate of green chili during hot air drying [27]. The influence of pre-treatments on drying rate depends on the dose, duration, and applied methods [16], [28].…”

Section: B Effect Of Pre-treatment and Drying Methods On Drying Ratementioning

confidence: 99%

Effect of Pre-Treatment on Drying of Red Amaranth and its Utilization in Noodles Preparation

Hossain

Ahmed

Khatun³

et al. 2022

EJFOOD

View full text Add to dashboard Cite

Red amaranth is a perishable, colored leafy vegetable that can be preserved through a variety of methods, including dehydration. The current study was conducted to investigate the effect of pre-treatments (blanching, sulphitation, and blanching plus sulphitation) and drying methods (cabinet and solar) on drying rate and color intensity of red amaranth (leaves and stems) and the development of red amaranth enriched noodles. Drying rate and color intensity were varied in different degrees based on applied pre-treatment and drying method. For drying of red amaranth leaves, blanching plus sulphitation followed by cabinet drying showed highest drying rate (0.67 h-1), whereas blanching followed by cabinet drying showed fastest drying rate (0.69 h-1) for red amaranth stems. Color absorbance study revealed that sulphitation pre-treatment and cabinet drying leads highest color absorbance (0.261) in red amaranth leaves, while blanching and cabinet drying provides highest color intensity (0.121) in stems. The use of red amaranth leaves powder in noodles preparation at 5% and 10% wheat flour substitutions gave significantly different (p<0.05) sensory parameters. Substitution of 5% wheat flour by sulphited and cabinet dried red amaranth leaves powder gave the highest overall acceptability of developed noodles.

show abstract

“…These several researchers investigated only the effects of pre-treatment, drying methods, and temperature on drying kinetics, capsaicin contents, ascorbic acid (vitamin C), colour retention, and reducing sugar of chili pepper. The drying temperature that was investigated ranges from 35 to 90 °C [33][34][35][36][37][38][39][40][41][42][43][44] which have led to various findings as a result of the different chili pepper varieties with different characteristics responding differently to the drying process. Kaleemullah and Kailappan [33] reported that the overall performance of the chilies dried at 55 °C was the best, when the drying time, capsaicin content, and red colour were considered as quality attributes.…”

Section: Introductionmentioning

confidence: 99%

Drying Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Chili Pepper (Capsicum frutescens L.)

Ajuebor

Aworanti²,

Agbede³

et al. 2022

Trends Sci

View full text Add to dashboard Cite

This study is important in terms of the fact that the production of a dried product with good quality and minimum process drying cost is dependent on individual or combinations of several drying conditions. However, if drying is not properly conducted at favourable drying conditions, it generates product quality-related problems for the consumer and food market. Thus, this study focused on the optimization and evaluation of the main and interactive effects of drying air temperature (DAT), air velocity (DAV), relative humidity (RH), and drying time (DRT) on the cabinet-tray hot air drying and quality attributes of chili pepper using the four-factors-five-level-rotatable central composite experimental design of response surface methodology. The drying kinetics was also modeled using known empirical drying models (Page, Newton, Logarithmic, and Henderson and Pabis). The drying conditions utilized are DAV (0 - 2 m/s), RH (60 - 80 %), DAT (40 - 80 °C), and DRT (180 - 900 min), while the moisture content (MC), carbohydrate content (CHC), total plate count (TPLC), and protein content (PTC) were the considered product quality attributes. The results showed that the most significant drying process conditions that exerted a more pronounced main and interactive effects on the dried chili pepper quality attributes are drying process time and drying air temperature. Second-order quadratic regression model adequately predicted the quality attributes of the dried chili pepper. The optimum process conditions for the production of dried chili pepper with minimum MC (9.93 %) and TPLC (40.10 CFU/g) as well as maximum PTC (7.88 %) and CHC (24.66 %) were obtained to be DAT, 61.59 °C, DAV, 0.70 m/s, RH, 68.39. %, and DRT, 729.63 min. The Page model best describe the drying kinetics. The drying treatments generally retained the protein and carbohydrate contents (nutritional properties) in the dried chili pepper product as well as reduced the microbial load to the acceptable limit allowed for consumption. HIGHLIGHTS Effects of drying conditions on dried chili pepper quality attributes were evaluated using response surface method (RSM) Dried chili pepper quality attributes were optimized using RSM Drying conditions retained the quality attributes of dried chili pepper Microbial load of dried chili pepper was within the acceptable limit for consumption A mathematical model was developed for the dried chili pepper quality attributes’ prediction GRAPHICAL ABSTRACT

show abstract

Effect of Pre-treatment Methods on the Color Changes during Drying of Red Chilli (Capsicum frutescensL.)

Cited by 6 publications

References 27 publications

Effect of gum Arabic and ethanol pretreatments on drying kinetics and quality attributes of dried carrot slices

Effect of gum Arabic and ethanol pretreatments on drying kinetics and quality attributes of dried carrot slices

Effect of Pre-Treatment on Drying of Red Amaranth and its Utilization in Noodles Preparation

Drying Process Optimization and Modelling the Drying Kinetics and Quality Attributes of Dried Chili Pepper (Capsicum frutescens L.)

Contact Info

Product

Resources

About