Storage stability of colour substance in thermally processed dry chilli powder

Citation
Mb. Bera et al., Storage stability of colour substance in thermally processed dry chilli powder, J FD SCI M, 38(1), 2001, pp. 8-11
Citations number
15
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
1
Year of publication
2001
Pages
8 - 11
Database
ISI
SICI code
0022-1155(200101/02)38:1<8:SSOCSI>2.0.ZU;2-1
Abstract
Changes in carotenoid pigments as well as ascorbic acid content of dry chil li powder during various conditions of storage were investigated. Ascorbic acid when added at 10% level into the thermally processed chilli powder sub stantially reduced colour impairment during storage. Losses of carotenes to the extent of 13.47-36.62% were observed in the treated chilli powder afte r 150 days of storage at 40 degreesC/70% RH and 30 degreesC/90% RH, respect ively. The unprocessed samples were heavily contaminated with bacteria and fungi compared to the processed and treated samples.