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Physicochemical and Nutritional Characteristics of Chilli Cultivars


Affiliations
1 Central Institute of Agricultural Engineering, Coimbatore-03, India
2 Department of Nutrition and Dietetics, PSG College of Arts & Science, Coimbatore-14, India
 

Chillies, the dried red fruit of genus capsicum represent the essential fraction of agricultural produce. Chilli, imparts colour and characteristic pungent flavour apart from being used as a seasoning factor. Analyzing the physicochemical characteristics of chilli is important to understand their quality. Considering this moisture, ash, water insoluble ash, acid insoluble ash, capsaicin content, colour value, total carbohydrate, protein, fat, fiber, total phenols were analyzed using the standard procedures for the chilli samples viz., Sattur S4, Sangli Sannam, Tomato Chilli and Byadagi. Colour value test (Hunter Lab Colour Meter) confirms that all the samples had bright red with relative yellow colour recommended by BIS (IS 2322:1998). Basic knowledge about existing varieties and its quality factor is ultimately necessary to exploit their hidden positive bioactive markers at appropriate places.

Keywords

Capsaicin, Chilli Varieties, Colour, Minerals, Moisture Content, Phenols.
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  • Physicochemical and Nutritional Characteristics of Chilli Cultivars

Abstract Views: 691  |  PDF Views: 1534

Authors

V. Krithika
Central Institute of Agricultural Engineering, Coimbatore-03, India
S. Radhai Sri
Department of Nutrition and Dietetics, PSG College of Arts & Science, Coimbatore-14, India

Abstract


Chillies, the dried red fruit of genus capsicum represent the essential fraction of agricultural produce. Chilli, imparts colour and characteristic pungent flavour apart from being used as a seasoning factor. Analyzing the physicochemical characteristics of chilli is important to understand their quality. Considering this moisture, ash, water insoluble ash, acid insoluble ash, capsaicin content, colour value, total carbohydrate, protein, fat, fiber, total phenols were analyzed using the standard procedures for the chilli samples viz., Sattur S4, Sangli Sannam, Tomato Chilli and Byadagi. Colour value test (Hunter Lab Colour Meter) confirms that all the samples had bright red with relative yellow colour recommended by BIS (IS 2322:1998). Basic knowledge about existing varieties and its quality factor is ultimately necessary to exploit their hidden positive bioactive markers at appropriate places.

Keywords


Capsaicin, Chilli Varieties, Colour, Minerals, Moisture Content, Phenols.

References





DOI: https://doi.org/10.15613/sijrs%2F2014%2Fv1i2%2F67550