Effect of Different Drying Parameters on Green Chili Nutritional Quality



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Submitted Jan 26, 2022
Published Mar 15, 2022
10.24018/ejfood.2022.4.2.452

Abstract viewed = 236 times

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This study was carried out to analyze the effect of different mechanical dryer with sun drying on different parameters of green chili powder. The green chili were longitudinal and lateral cut and Acetic acid (CH3COOH) and Potassium metabisulfite (K2S2O5) pretreatment were used for the experiments in different drying condition on different drying system. Cabinet drying at 55 ºC, 25% relative humidity shows the best quality in terms of the nutritional and sensory parameters after every drying technique. Pretreated by Potassium metabisulfite (K2S2O5) had higher overall acceptability than other treatments.

Keywords: Drying, Green Chili, Nutritional, Proximate analysis

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