Quality evaluation of chillies and chilli products

Detailed quality evaluation techniques include, physical, chemical-microbiological, instrumental and sensory evaluation of spices, including chillies (whole and ground) and their processed products, like chilli oleoresin, etc. All modern methods have been described in detail in a recent book on "Quality Assurance", by Pruthi (1999). The chemical composition of CapsicumlokixWies,! paprika/ red pepper as a measuring quality is presented in Table 3.1, which is self-explanatory.

Chemical composition of CapsicumsĀ”paprika

Capsicum fruits contain colouring pigments, pungent principles, resin, protein, cellulose, pentosans, mineral elements and a very little volatile oil, while seeds contain fixed (non-volatile) oil. Chillies and paprika may be regarded as taking up positions at opposite ends of a spectrum of common properties. From chillies through Capsicums to paprika, there is a steady decrease in pungency level and an increase in the pigment content. The fruits of most Capsicum species contain significant amounts of vitamins B, C, E and provitamin A (carotene) when in a fresh state. The large type of C. annuum is among the richest known sources of vitamin C, which may be present up to 340mg/100g in some varieties (Purseglove et al., 1981). The variation in the composition of 12 varieties of chillies is given under Table 3.2 composition and has been studied by Bajaj et al. (1978, 1980), Mauriya et al. (1983) and reviewed by Govindarajan (1986) and Pruthi (1999).

Table 3-1 Composition of pepper and paprika

Quality characteristics

Paprika

Paprika

Pepper

Pepper

(Units within brackets)

(Imported)

( Domestic)

(Chilli)

(Red)

Chemical composition

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