Abstract:
The colour of dry chillie (Capsicum annuum) powder is the principal criterion for assessing its quality and value. The first assessment on the quality of chillie powder is usually made on visual appearance. A major part of the consumer’s willingness to accept the product is dependent upon its red bright colour.A study was conducted to determine the practicable and economical method in enhancing the-colour and factors responsible for the colour change of ground chillie during its storage.
The factors, which can effect on the initial colour and colour retention properties of dried chillie powder, were identified to measure behaviour of visual appearance of the product. Accordingly, five possible variables such as moisture content, seed pericarp ratio, exposure time to air, particle size and nature of packing material were taken for the present study. In accordance with the statistical design ”2 factor factorial design”, 32 samples with three replicates were analyzed in the current experiment. Results were collected from the trial
conducted on colour by sensory means in every three-week period after forming a*sensory panel.
The study was carried out to find out the effect of the above five factors on the
enhancement the colour and colour retention during storage. It was revealed that
a1b1C1d1e1 was the best condition and preparation of the raw material and
packing material to prolong the shelf life. Chillie containing 8% moisture level was
capable of retaining colour. Was also revealed that chillie samples containing a
large proportion of seeds were more susceptible to colur deterioration. The
particle size of the chillie powder influenced the colour retention during storage.
Packing material played an important role in the retention of colour during
storage. In order to enhance the bright red colour of chillie powder, exposing
chillie powder to air after grinding is more susceptible for enhance the bright red
colour.
