Effects of pre-treatment on physicochemical properties of Capsicum Annum L. when drying by vacuum tray dryer and storage at room temperature
Currently, the physicochemical quality of dried chillies is becoming a characteristic of consumer choice. A study was conducted to investigate the quality of physicochemical properties of dried chillies drying by vacuum tray dryer (VTD) when compared with sun drying (SD) and freeze-drying (FD). The...
Saved in:
Main Authors: | , , , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Penerbit UTM Press
2023
|
Subjects: | |
Online Access: | http://eprints.utm.my/105045/1/NorzalinaOthman2023_EffectsofPreTreatmentonPhysicochemicalProperties.pdf http://eprints.utm.my/105045/ http://dx.doi.org/10.11113/jurnalteknologi.v85.18368 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
id |
my.utm.105045 |
---|---|
record_format |
eprints |
spelling |
my.utm.1050452024-04-02T06:39:16Z http://eprints.utm.my/105045/ Effects of pre-treatment on physicochemical properties of Capsicum Annum L. when drying by vacuum tray dryer and storage at room temperature Othman, Norzalina Mohd. Ropi, Nur Amalina Mohamad Azam, Zaheda Rosli, Mohammad Azzuan Abd. Rashid, Siti Nor Azlina Sarobo, Zulaikha Sarmidi, Mohamad Roji Cheng, Kian Kai Zolkopli, Noor Aziela Hanim Q Science (General) Currently, the physicochemical quality of dried chillies is becoming a characteristic of consumer choice. A study was conducted to investigate the quality of physicochemical properties of dried chillies drying by vacuum tray dryer (VTD) when compared with sun drying (SD) and freeze-drying (FD). The highest capsaicin content with the lowest moisture content was achieved when drying by the VTD technique. However, the total phenolic content and antioxidant activity are highest in dried chillies drying by FD followed by VTD. Furthermore, the physiochemical properties of dried chillies that dry under VTD technique in combination with different pre-treatment techniques were investigated to study the quality of the dried red chillies during processing and storage. The fresh chillies pretreated by hot blanching(B) gave a higher capsaicin content almost 102.9% when compared with the non-treated sample. The blanched chillies samples either by B followed by soaking in citric acid solution(B+CA) showed the lowest L* indicating richness of dark red colour of dried chillies after drying by VTD. Soaking fresh chillies in citric acid solution (CA) showed an increase of a* value (redness) to 29.00 near fresh chillies' red colour. The highest retention of capsaicin content was only for 3 months of storage when chillies were soaked in CA solution and then start to deteriorate. The combination of different pretreatment techniques of fresh chillies drying by VTD is a potential drying method due to the retention of high-bioactive contents. Penerbit UTM Press 2023-01 Article PeerReviewed application/pdf en http://eprints.utm.my/105045/1/NorzalinaOthman2023_EffectsofPreTreatmentonPhysicochemicalProperties.pdf Othman, Norzalina and Mohd. Ropi, Nur Amalina and Mohamad Azam, Zaheda and Rosli, Mohammad Azzuan and Abd. Rashid, Siti Nor Azlina and Sarobo, Zulaikha and Sarmidi, Mohamad Roji and Cheng, Kian Kai and Zolkopli, Noor Aziela Hanim (2023) Effects of pre-treatment on physicochemical properties of Capsicum Annum L. when drying by vacuum tray dryer and storage at room temperature. Jurnal Teknologi, 85 (1). pp. 21-31. ISSN 0127-9696 http://dx.doi.org/10.11113/jurnalteknologi.v85.18368 DOI:10.11113/jurnalteknologi.v85.18368 |
institution |
Universiti Teknologi Malaysia |
building |
UTM Library |
collection |
Institutional Repository |
continent |
Asia |
country |
Malaysia |
content_provider |
Universiti Teknologi Malaysia |
content_source |
UTM Institutional Repository |
url_provider |
http://eprints.utm.my/ |
language |
English |
topic |
Q Science (General) |
spellingShingle |
Q Science (General) Othman, Norzalina Mohd. Ropi, Nur Amalina Mohamad Azam, Zaheda Rosli, Mohammad Azzuan Abd. Rashid, Siti Nor Azlina Sarobo, Zulaikha Sarmidi, Mohamad Roji Cheng, Kian Kai Zolkopli, Noor Aziela Hanim Effects of pre-treatment on physicochemical properties of Capsicum Annum L. when drying by vacuum tray dryer and storage at room temperature |
description |
Currently, the physicochemical quality of dried chillies is becoming a characteristic of consumer choice. A study was conducted to investigate the quality of physicochemical properties of dried chillies drying by vacuum tray dryer (VTD) when compared with sun drying (SD) and freeze-drying (FD). The highest capsaicin content with the lowest moisture content was achieved when drying by the VTD technique. However, the total phenolic content and antioxidant activity are highest in dried chillies drying by FD followed by VTD. Furthermore, the physiochemical properties of dried chillies that dry under VTD technique in combination with different pre-treatment techniques were investigated to study the quality of the dried red chillies during processing and storage. The fresh chillies pretreated by hot blanching(B) gave a higher capsaicin content almost 102.9% when compared with the non-treated sample. The blanched chillies samples either by B followed by soaking in citric acid solution(B+CA) showed the lowest L* indicating richness of dark red colour of dried chillies after drying by VTD. Soaking fresh chillies in citric acid solution (CA) showed an increase of a* value (redness) to 29.00 near fresh chillies' red colour. The highest retention of capsaicin content was only for 3 months of storage when chillies were soaked in CA solution and then start to deteriorate. The combination of different pretreatment techniques of fresh chillies drying by VTD is a potential drying method due to the retention of high-bioactive contents. |
format |
Article |
author |
Othman, Norzalina Mohd. Ropi, Nur Amalina Mohamad Azam, Zaheda Rosli, Mohammad Azzuan Abd. Rashid, Siti Nor Azlina Sarobo, Zulaikha Sarmidi, Mohamad Roji Cheng, Kian Kai Zolkopli, Noor Aziela Hanim |
author_facet |
Othman, Norzalina Mohd. Ropi, Nur Amalina Mohamad Azam, Zaheda Rosli, Mohammad Azzuan Abd. Rashid, Siti Nor Azlina Sarobo, Zulaikha Sarmidi, Mohamad Roji Cheng, Kian Kai Zolkopli, Noor Aziela Hanim |
author_sort |
Othman, Norzalina |
title |
Effects of pre-treatment on physicochemical properties of Capsicum Annum L. when drying by vacuum tray dryer and storage at room temperature |
title_short |
Effects of pre-treatment on physicochemical properties of Capsicum Annum L. when drying by vacuum tray dryer and storage at room temperature |
title_full |
Effects of pre-treatment on physicochemical properties of Capsicum Annum L. when drying by vacuum tray dryer and storage at room temperature |
title_fullStr |
Effects of pre-treatment on physicochemical properties of Capsicum Annum L. when drying by vacuum tray dryer and storage at room temperature |
title_full_unstemmed |
Effects of pre-treatment on physicochemical properties of Capsicum Annum L. when drying by vacuum tray dryer and storage at room temperature |
title_sort |
effects of pre-treatment on physicochemical properties of capsicum annum l. when drying by vacuum tray dryer and storage at room temperature |
publisher |
Penerbit UTM Press |
publishDate |
2023 |
url |
http://eprints.utm.my/105045/1/NorzalinaOthman2023_EffectsofPreTreatmentonPhysicochemicalProperties.pdf http://eprints.utm.my/105045/ http://dx.doi.org/10.11113/jurnalteknologi.v85.18368 |
_version_ |
1797905925941493760 |
score |
13.160551 |