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Author Kwanhathai Chaethong
Alternative Author Duenchay Tunnarut
Rungnaphar Pongsawatmanit
Kasetsart Journal Natural Science
TitleQuality and Color Parameters of Dried Chili and Chili powder Pretreated by Metabisul fi te Soaking with Different Times and Concentrations
ImprintVol. 46 No. 3, May-June 2012
Call# FOOD 7923

CALL # Volume Number Month Year Barcode Status

AbstractThe soaking process of chili in a sul fi ting solution is important for enhancing the storage stability of dried chili and chili power. After processing, the sul fi te residues play an important role in determining product quality during storage. Chili Jinda variety ( Capsicum annuum L.) was selected to investigate the sulfur dioxide (SO 2 ) content after soaking fresh pods in 200, 1,000 and 2,000 mg.kg -1 sodium metabisul fi te (Na 2 S 2 O 5 ) for 30, 60 and 120 min. The results revealed that the SO 2 content of soaked chili increased with increasing Na 2 S 2 O 5 concentration and soaking time ( P < 0.05 ). Thermal treatments from blanching and drying reduced the SO 2 residues in blanched and dried chili. The moisture content and water activity of dried chili were about 7.3?8.0% and 0.31?0.34, respectively. The residual SO 2 contents in dried chili increased ( P < 0.05) with both increasing soaking time (up to 60 and 120 min) and Na 2 S 2 O 5 concentration (1,000 and 2,000 mg.kg -1 ) with values below 15 mg.kg -1 in all treatments. The total color difference ( ? E *) decreased with increasing Na 2 S 2 O 5 . Chili powder treated with a Na 2 S 2 O 5 concentration of at least 1,000 mg.kg -1 exhibited lower ? E * values than those untreated samples after storing at 40 ?C for 30 d. A linear relationship with negative slope between ? E * and the residual SO 2 was observed in both dried chili and stored chili powder. The results suggest that at least 1,000 mg.kg -1 Na 2 S 2 O 5 with a soaking time of at least 30 min could retard the changes in chili powder color changes during processing and storage.
DescriptPage 473-484
Subjectdried chili