Effect of drying method on physical and chemical quality, hotness and volatile flavour characteristics of dried chilli

International Food Research Journal

Volumn 19, Issue 3, 2012, Pages 1023-1031

  Toontom, N ^a   Meenune, M ^a   Posri, W ^b   Lertsiri, S ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b Independent Researcher of Sensory and Consumer   (United States)

^c Mahidol University   (Thailand)

Author keywords

Ascorbic acid; Capsaicin; Drying chilli; Quality; Volatile flavour

Indexed keywords

EID: 84864813000     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (57)

1. A.O.A.C. 2000. Official Methods of Analysis. Association of Official Analytical Chemists. 17th edn. U.S.A: Gaithersburg.
2. Allison, A. M., Chambers I. V. E., Milliken, G. A. and Chamber, D. H. 1999. Effect of interstimulus rinsing and time on measurements of capsaicin heat in Tomato salsa. Journal of Sensory Studies 14: 401-414.
3. Apriyantono, A. and Ames J. M. 1993. Xylose-lysine model systems: the effect of pH on the volatile reaction products. Journal of the Science of Food and Agriculture 61: 477-484.
4. BeMiller, J. N. and Whistler, R. L. 1996. Carbohydrate. In Fenema, O.R. (Ed.). Food Chemistry, p. 216-217. New York: Marcel Dekker, Inc.
5. Berke, T.G. and Shieh, S.C. 2001. Capsicum, chillies, paprikas, bird's eye chilli. In Peter, K. V. (Ed.). Handbook of herbs and spices, p. 111-121. Washington: CRC press.
6. Betts, T. A. 1999. Pungency quantification of hot pepper sauces using HPLC. Journal of Chemical Education 76: 240-244.
7. Bircan, C. 2005. The determination of aflatoxins in spices by immunoaffinity column extraction using HPLC. International Journal of Food Science and Technology 40: 929-934.
8. Carbonell, J. V., Piñaga, F, Yusá, V. and Peña, J. L. The dehydration of paprika with ambient and heated air and the kinetics of colour degradation during storage. Journal of Food Engineering 5: 179-193
9. Cliff, M. and Heymann, H. 1992. Descriptive analysis of oral pungency. Journal of Sensory Studies 7: 279-290.
10. Cometto-Muñiz, J. E., Cain, W. S. and Abraham, M. H. 2005. Molecular restrictions for human eye irritation by chemical vapors. Toxicology and Applied Pharmacology 207: 232-243.
11. Condori, M., Echazu, R. and Saravia, L. 2001. Solar drying of sweet pepper and garlic using the tunnel greenhouse drier. Renewable Energy 22: 447-460.
12. Daood, H. G., Vjnkler, M., Markus, F., Hebshi, E. A. and Biacs, P. A. 1996. Antioxidant vitamin content of spice red pepper (paprika) as affected by technological and varietal factors. Food Chemistry 55: 365-372.
13. Di{dotless}az-Maroto, M. C., Perez-Coello, M. S., Vinas, M. A. G. And Cabezudo, M. D. 2003. Influence of drying on the flavour quality of spearmint (Mentha spicata L.). Journal of Agricultural and Food Chemistry 51: 1265-1269.
14. Genin, N. and René, F. 1995. Analyse du rôle de la transition vitreuse dans les procédés de conservation agroalimentaires. Journal of Food Engineering 26: 391-408.
15. Govindarajan, V. S. 1986. Capsicum: production, technology, chemistry and quality. III. Chemistry of the colour, aroma and pungency stimuli. Critical Reviews in Food Science and Nutrition 24: 245-355.
16. Gregory III, J. R. 1996.Vitamins. In Fennema, O.R. (Ed.). Food Chemistry, p. 531-617. New York: Marcel Dekker, Inc.
17. Hair, J. F., Anderson, R. E., Tatham, R. L. and Black, W. C. 2005. Multivariate data analysis. New Jersey: Prentice-Hall, Inc.
18. Harrison, M. K. and Harris, N. D. 1985. Effects of processing treatments on recovery of capsaicin in jalapeno peppers. Journal of Food Science 50: 1764-1765.
19. Henderson, D. E. 1992. Thermal decomposition of capsaicin, 1, Interactions with oleic acid at high temperatures. Journal of Agricultural and Food Chemistry 40: 2263-2268.
20. Hossain, M. A. 2003. Forced convection solar drying of chilli. Ph.D. thesis. Bangladesh Agricultural University. Mymensingh.
21. Howard, L. R., Smith, R. T., Wagner, A. B., Villalon, B. and Burns, E. E. 1994. Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapeños. Journal of Food Science 59: 362-365.
22. Ibrahim, M. H., Daud, W. R. W. and Talib, M. Z. M. 1997. Drying characteristics of oil palm kernels. Drying Technology 15: 1103-1117.
23. Internet: Flavournet and human odour space. 2004. Flavour attributes. Downloaded from http;//www.flavournet.org/flavournet.html on 4/5/2010.
24. Internet: The good scents company. 2010. Flavour specialties information. Downloaded from http://www.thegoodscentscompany.com/flavoursx.html on 4/5/2010.
25. Irzyniec, Z. Klimezak, J. and Michalowski, S. 1995. Freeze-drying of the black currant juice. Drying Technology 13: 417-412.
26. Jiang, L. and Kubota, K. 2004. Differences in the volatile components and their odour characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.) Journal of Agricultural and Food Chemistry 52: 4197-4203
27. Jitbunjerdkul, S. and Kijroongrojana, K. 2007. Formulation of Thai herbal Namprik. Songkanakarin Journal of Science and Technology 29(3): 837-846.
28. Kanner, J., Harel, S. Palevitch, D. and Ben-gera, I. 1977. Colour retention in sweet paprika powder as affected by moisture contents and ripening stage. Journal of Food Technology 12: 59-64.
29. Kim, D. Y., Rhee, C. O. and Shin, S. C. 1982. Changes in colour of red pepper during drying and milling. Journal of the Korean Chemical Society 25: 1-7.
30. Kim, S., Lee, K. W., Park, J., Lee, H. J. and Hwang, I. K. 2006. Effect of drying in antioxidant activity and changes of ascorbic acid and colour by different drying and storage in Korean red pepper (Capsicum annuum L.). International Journal of Food Science and Technology 41: 90-95.
31. Koh, F. M. 2005. Physicochemical properties of pepper mash fermented in wood and plastic. Master of Science Thesis. Louisiana State University.
32. Lawless, H. T., Hartono, C. and Hernandez, S. 2000. Thresholds and suprathreshold intensity functions for capsaicin in oil and aqueous based carriers. Journal of Sensory Studies 15: 437-447.
33. Lee, Y. and Howard, L. 1999. Firmness and phytochemical losses in pasteurized yellow banana peppers (Capsicum annuum) as affected by calcium chloride and storage. Journal of Agricultural and Food Chemistry 47: 700-703.
34. Lee, D. S., Chung, S. K., Kim, H. K. and Yam, K. L. 1991. Nonenzymatic browning in dried red pepper products. Journal of Food Quality 14: 153-163.
35. Lee, D. S., Chung, S. K. and Yam, K. L.1992. Carotenoid loss in dried red pepper products. International Journal of Food Science and Technology 27: 179-185.
36. Luning P. A., Ebbenhorst-Seller, T., De Rijk, T. and Roozen, J. P. 1995. Effect of hot-air drying on flavour compounds of fresh bell peppers (Capsicum annuum). Journal of the Science of Food and Agriculture 68: 355-365.
37. Mangaraj, S., Singh, A., Samuel, D. V. K. and Singhal, O. P. 2001. Comparative performance evaluation of different drying methods for chillies. Journal of the Science of Food and Agriculture 38: 296-299.
38. Mínguez-Mosquera, M. I., Jarén-Galán, M. and Garrido-Fernández, J. 1994. Carotenoid metabolism during the slow drying of pepper fruits of the agridulce variety. Journal of Agricultural and Food Chemistry 42: 2260-2264.
39. Oberoi, H. S., Ku, M. A., Kaur, J. and Baboo, B. 2005. Quality of red chilli variety as affected by different drying methods. Journal of Food Science and Technology 42: 384-387.
40. Oztekin, S., Bascetincelik, A., and Soysal, Y. 1999. Crop drying programme in Turkey. Renewable Energy 16: 789-794.
41. Park, J. H. and Kim, C. S. 2007. The stability of colour and antioxidant compounds in paprika (Capsicum annuum L.) powder during the drying and storing process. Journal of Food Science and Biotechnology 16: 187-192.
42. Pitt, J. I. and Hocking, A. D. 1997. Fungi and food spoilage. 2nd edn. Blackie Academic and Professional. London: Blackie Academic & Professional.
43. Pordestimo, L. O., Li, H., Lee, J. H. and Reddick, B. B. 2004. Effects of drying procedure, cultivar and harvest number on capsaicin level in dried Jalapeňo peppers. American Society of Agricultural Engineers 20: 35-38.
44. Ranganna, S. 1986. Handbook of Analysis and Quality Control for Fruit and Vegetable Products. New Delhi: Tata McGraw-Hill.
45. Ratti, C. 2001. Hot air and freeze-drying of high-value foods: a review. Journal of Food Engineering 49: 311-319
46. RDA. 2001. Food Composition Table. 6th edn. Korea: National Rural Living Science Institute.
47. Ruth, S., Boscaini, E., Mayr, D., Pugh, J. and Posthumus, M. 2003. Evaluation of three gas chromatography and two direct mass spectrometry techniques for aroma analysis of dried red bell peppers. International Journal of Mass Spectrometry 223-224: 55-65.
48. Schweiggert, U., Schieber, A. and Carle, R. 2006. Effects of blanching and storage on capsaicinoid stability and peroxidase activity of hot chili peppers (Capsicum frutescens L.). Innovative Food Science and Emerging Technologies 7: 217-224.
49. Srinivasan, K., Sambaiah, K. and Chandrasekhara, N. 1992. Loss of active principles of common spices during domestic cooking. Food Chemistry 43: 271-274.
50. Toontom, N. 2008. Consumer acceptance of flavour characteristics and antioxidant activity of 'Tadang' chilli paste. Khon Kaen, Thailand: Khon Kaen University, MSc thesis.
51. Toontom, N., Meenune, M. and Posri W. 2010. Consumer preference on flavour profiles and antioxidant information of a Thai chili paste. British Food Journal 112(11): 1252-1265.
52. Topuz, A. and Ozdemir, F. 2004. Influence of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika. Food Chemistry 86: 509-515.
53. Topuz, A., Dincer, C., Özdemir, S. K., Feng, H., Kushad, M. 2011. Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno). Food Chemistry, 129: 860-865.
54. Vega-Gálvez, A., Lemus-Mondaca, R., Bilbao-Sáinz, C., Fito, P. and Andrés, A. 2008. Effect of air drying temperature on the quality of rehydrated dried red bell pepper (var. Lamuyo). Journal of Food Engineering 85: 42-50.
55. Wall, M.M. and Bosland, P.W. 1993. The shelf-life of chillies and chilli containing products. In Charalambous, G., (Ed). Shelf Life Studies of Food and Beverages. p. 487-500. Amsterdam: Elsevier.
56. Wang, Y., Xia, Y., Wang, J., Luo, F. and Huang, Y. 2009. Capsaiciniods in chili pepper (Capsicum annuum L.) powder as affected by heating and storage methods. American Society of Agricultural Engineers 52: 2007-2010.
57. Yaldiz, G., Ozguven, M. and Sekeroglu. N. 2010. Variation in capsaicin contents of different Capsicum species and lines by varying drying parameters. Industrial Crops and Products 32: 434-438.