Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures
This study addressed selected drying temperatures in extending the shelf life of local chili 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 f...
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| Format: | Article |
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Rynnye Lyan Resources
2020
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| Online Access: | http://psasir.upm.edu.my/id/eprint/87182/ |
| _version_ | 1848860381015965696 |
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| author | Hussain, N. Abd Rahim, N.A. Azhar, N. |
| author_facet | Hussain, N. Abd Rahim, N.A. Azhar, N. |
| author_sort | Hussain, N. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study addressed selected drying temperatures in extending the shelf life of local chili 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. |
| first_indexed | 2025-11-15T12:44:19Z |
| format | Article |
| id | upm-87182 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T12:44:19Z |
| publishDate | 2020 |
| publisher | Rynnye Lyan Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-871822024-05-27T07:03:33Z http://psasir.upm.edu.my/id/eprint/87182/ Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures Hussain, N. Abd Rahim, N.A. Azhar, N. This study addressed selected drying temperatures in extending the shelf life of local chili 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. Rynnye Lyan Resources 2020 Article PeerReviewed Hussain, N. and Abd Rahim, N.A. and Azhar, N. (2020) Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures. Food Research, 4 (suppl.1). 139 - 144. ISSN 2550-2166 https://www.myfoodresearch.com/vol-49474supplementary-1.html 10.26656/fr.2017.4(s1).s25 |
| spellingShingle | Hussain, N. Abd Rahim, N.A. Azhar, N. Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures |
| title | Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures |
| title_full | Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures |
| title_fullStr | Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures |
| title_full_unstemmed | Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures |
| title_short | Physicochemical properties of chili padi Centil (Capsicum frutescens) powder dried at different drying temperatures |
| title_sort | physicochemical properties of chili padi centil (capsicum frutescens) powder dried at different drying temperatures |
| url | http://psasir.upm.edu.my/id/eprint/87182/ http://psasir.upm.edu.my/id/eprint/87182/ http://psasir.upm.edu.my/id/eprint/87182/ |