The present study was undertaken to development process technology for manufacturer of green chili powder. The developed process involves the application of different drying techniques viz- Sun drying, tray drying, vacuum drying and lyophilize drying and evaluating the shelf life at different storage temperature using different type of packaging materials. The green chilli samples for both varieties (Pusa jwala variety and Jalapeno M) were procured from the local market of Varanasi, UP, India. The fresh green chilli was analyzed viz- Moisture, Ash, Protein, Fat, Fiber, Reducing Sugar, Capsaicin and Vitamin C. The fresh green chilli Pusa jwala variety contained 85.69% moisture, 5.83% protein, 1.10% fat, 0.824% ash, 112.27 mg/100g vitamin C, 3.27% fiber, 6.15% reducing sugar and 0.037 mg/100 g capsicum. while Jalapeno M variety contained 87.37% moisture, 4.77% protein, 1.77% fat, 1.08% ash, 2.53% fiber, 5.22 mg/ 100g reducing sugar. Chemical analysis of green chilli powders were analyzed and the result showed that the moisture, ash, fat, reducing sugar, protein, ascorbic acid and Capsaicin were found in all dried green chilli range from 7.34-9.53%, 6.80-9.34%, 4.83-5.76%, 79.48-96.80 mg/ 100 gm, 14.60-16.85%.70.57, 165.20 mg/100 g and 0.070-0.135mg/100 g. The total phenol content and antioxidant activity were resulted by highest amount in lyophilize green chilli powders in comparison to others drying methods. The microbiological studies like- Total Plate Count, E. coli, Yeast and Mold Count of green chilli powders were analyzed. The total microbial count was found as high as in the all samples of powders in variety Jalapeno M in comparison to Pusa jwala variety similarly, it was also higher in vacuum drying process among all drying methods. While Lyophilize and Tray drying process were no growth of E. coli and Yeast and Mold Count. The sensory attributes like color, pungency, flavor and overall acceptability of the green chilli powders of varieties of Pusa jwala and Jalapeno M were evaluated by the panel of 10 judges. The sample of green chilli powder produced by Lyophilize resulted higher score in all sensory attributes like -color, pungency, flavor and overall acceptability while the samples of green chilli powder produced by vacuum drying exhibited the lower score. Characterizations of green chilli powder were studied by using Scanning Electron Microscopy and X-Ray Diffraction. The typical pulverized particles were showed that the dried green chilli was crushed into very small particle and the edge of the particle was rounded and it was destroyed in the amorphous region. It was observed that the morphology of lyophilize, tray and sun dried green chilli powders was almost similar in comparison to vacuum dried green chilli powders. The sample of green chilli powders Pusa jwala variety was separately packaged in (High density polyethylene and Flexible Packaging Foil) and stored at 37°C and 5°C. The moisture content, vitamin C, total microorganisms and sensory attributes were used to study the shelf-life. Green chili powder packaging in Flexible Packaging Foil retained vitamin C, Colour, and less moisture content at 5°C. Under this condition, the retention of quality and shelf life of green chilli could be extended up to 6 months without using any preservatives. The Cost for manufacturing of green chilli powders was calculated and the total cost of production of 1 kg of green chilli powders was Rs. 304.7.
د. محمد احمد قاسم السباعي | Dr. Mohammed Ahmed Qasem Alsebaeai | 6877