DEVELOPMENT OF A GREEN CHILLI PASTE FOR SMALL SCALE PRODUCTION

Abstract

Chilli (Capsicum annum) is a major spice which flavours the diet of Asians.Chilli in raw green form is not widely used though it has high nutritional value, due to it’s perihsability, irritability to handsphigh price fluctuations and the lack of processed products. Therefore it has become necessary to findout ways of preserving it, throughout the off season in different forms acceptable to the consumer, even having a busy life. Therefore the study was done to prepare a product from green chilli with retained natural green colour and extended shelf life for small-scale production. A preliminary marketing survey done to find consumer perception for the chilli reparation,revealed that a mild textured paste having moderate levels of pungency and saltiness, with natural green colour, packed in glass bottles (30(jml) was preferred by consumer.Mature green chilli from market were sorted, cleaned and blanched. Then pods after destemming and de-seeding were ground with 0.75% of milk of Magnesia tablets, to even consistent texture. Subsequently the grounded chilli was fried in vegetable oil in an open pan at 130°C for 4-7 minutes and mixed with grounded and fried maldly fish, garlic, red onion,salt and sugar in different ratios. Then Sodium sorbate, Glycerine and soy sauce were added, 800ppm, 10ml and 5ml per 250g of paste respectively. Product was then hot filled in to glass bottles, closed and cooled to room temperature. Surface was covered with HDPE in some bottles before closing. Although four samples subjected to sensory evaluation, showed no significant difference, the formula containing chilli, garlic and red onion in 3:1:1 ratio was found to be satisfying the consumers’ requirements. When chemically analysed approximately the selected formula has a moisture content of 41.5% and a water activity around 0.84, which is unfavourable to most pathogenic organisms. Contents of ash, protein, fat and fibre of the final product were 11.5%,11.55,31.3% and 10.8% respectively. The product treated with permissible level of Sodium sorbate showed no changes in colour, texture, aroma or sensory qualities up to 5 weeks. How ever further studies are needed to study the shelf life and variation of acid value of fat of the product.