Abstract
padi Centil (Capsicum frutescens) powder with better physicochemical properties. The effects of drying at different temperatures (50˚C, 60˚C, and 70˚C) on chili padi Centil powder was evaluated through its functional properties, including moisture content, color, water holding capacity, oil holding capacity and water solubility index as well as total phenolic content determination. Chili padi Centil powder dried at 70˚C had permitted level of moisture content (10.38%). Drying treatment at 70˚C also produced significantly smaller particle size powder (1301.1821 μm) with higher water holding capacity (2.67%), oil holding capacity (1.3%) and water solubility index (7.65%) compared to chili padi Centil dried at 50˚C and 60˚C. The powder dried at 50˚C and 70˚C showed significant visible color difference where 50˚C drying temperature resulted in intense red color powder whereas 70˚C drying temperature resulted in degraded orange color powder. The drying treatment significantly degraded the total phenolic content of chili powder.
Highlights
Chili is a type of herb that belongs to the genus Capsicum, under the family Solanaceae
The drying temperatures were chosen from 50 ̊C, 60 ̊C, 70 ̊C at a fixed time to achieve approximately 10% moisture content
The moisture content of chili powder should be in the range of 8-10% per 100 g
Summary
Chili is a type of herb that belongs to the genus Capsicum, under the family Solanaceae. It is a native fruit originated from America and later introduced into Europe, Africa and Asia by Christopher Columbus (Kollmannsberger et al, 2011; Giufrrida et al, 2013). There are five major species of Caspsicum which include Capsicum frutescens, Capsicum annuum, Capsicum chinense, Capsicum baccatum and Capsicum pubescens each distinguished by their own trait, color, aroma and pungency level (Kollmannsberger et al, 2011). In Malaysia, Capsicum annuum and Capsicum frutescence are widely grown and used by locals as one of many cooking ingredients or consumed as fresh vegetables. One of a common chili cultivate in Malaysia is Chili padi Centil, a type classified under Capsicum frutescence that is small in size and has a strong pungent smell. Its size ranges from 2 to 3 cm and it contains nutrients including minerals, vitamins and phytochemicals such as flavonoids, phenolic acids, carotenoids and capsaicinoids that act as health-promoting components in consumers’ diet (Jayaprakasha et al, 2012; Ogunlade et al, 2013)
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