Effect of Blanching and Drying Process on Physicochemical and Microbiological Characteristics of Dried Chili

Tri Marwati, Yeyen Prestyaning Wanita, Titiek F. Djaafar, Retno Utami Hatmi, Erni Apriyati, Siti Dewi Indrasari

Abstract


Fresh red chili has a short shelf life, so it is processed into dry chili. However, the quality of dry chili may not meet the requirement of consumers. Pre-treatment (blanching) and drying can be used to maintain the quality of dried chilies. This research aims to determine the physical, chemical, and microbiological characteristics of the dried red chili with blanching and drying treatments. In this study, we compared three blanching treatments of chili (water; 0.2 % vitamin C (w/v); and 0.2% Sodium metabisulfite solution (w/v)) for 10 minutes at 90 °C, with three drying methods (sun-drying, sun-drying with plastic shade, and cabinet drying at 50-60 °C). Chili was obtained from the Panjatan sub-district, Kulon Progo district, Yogyakarta Special Region Province, Indonesia, with a 90% maturity level. We found that the yield of dried chilies was 20% in all treatments. The moisture content of all blanching and drying treatments requires the Indonesian National Standard (INS No. 01-3389-1994) for dried chili (<11%). In all blanching treatments, sun-drying with plastic shade treatment produced the highest levels of vitamin C. The highest beta-carotene content was produced by blanching with 0.2% sodium metabisulfite solution and plastic shaded sun-drying (2.24%), and the lowest Total Plate Count (TPC) was produced by cabinet drying at all blanching treatments (<10 – 4.101 CFU/g). The dried chili processing is expected to increase the shelf life and value-added of chili.

Keywords


Dried red chili; physicochemical characteristic; microbiological characteristic; blanching; drying.

Full Text:

PDF

References


H. Supriadi and W. K. Sejati, “Chili Inter-island Trade in Indonesia: Production Dynamic and Price Stabilization,†Anal. Kebijak. Pertan., vol. 16, no. 2, p. 111, 2018, doi: 10.21082/akp.v16n2.2018.111-129.

A. R. Yanuarti and M. D. Afsari, Commodity Profiles of Basic Needs and Important Items Commodities of chili. Jakarta, Indonesia, 2016.

A. D. C. and I. S. Agriculture Ministry of Indonesia, Chili Outlook Horticulture subsector agricultural commodities, First. Jakarta, Indonesia: Center for Agricultural Data and Information System, Secretariat General of the Ministry of Agriculture, 2019.

H. W. Xiao et al., “Recent developments and trends in thermal blanching – A comprehensive review,†Inf. Process. Agric., vol. 4, no. 2, pp. 101–127, 2017, doi: 10.1016/j.inpa.2017.02.001.

S. B. Anoraga, I. Sabarisman, and M. Ainuri, “Effect of different pretreatments on dried chilli (Capsicum annum L.) quality,†IOP Conf. Ser. Earth Environ. Sci., vol. 131, no. 1, 2018, doi: 10.1088/1755-1315/131/1/012014.

M. H. . Roby, S. A. A. Tawab, and A. M. . A. El-Hassan, “Effect of different preâ€drying treatments on the quality of dried apple slices,†Egypt. J. Food Sci., vol. 47, no. 0, pp. 131–138, 2019, doi: 10.21608/ejfs.2019.16075.1016.

M. M. Kamal, M. R. Ali, M. M. Rahman, M. R. I. Shishir, S. Yasmin, and M. S. H. Sarker, “Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder,†J. Food Sci. Technol., vol. 56, no. 7, pp. 3185–3194, 2019, doi: 10.1007/s13197-019-03733-6.

A. Krzykowski, D. Dziki, S. Rudy, U. Gawlik-Dziki, R. Polak, and B. Biernacka, “Effect of pre-treatment conditions and freeze-drying temperature on the process kinetics and physicochemical properties of pepper,†Lwt, vol. 98, no. August, pp. 25–30, 2018, doi: 10.1016/j.lwt.2018.08.022.

E. C. Popescu and D. Avram, “The effect of dehydration on bioactive compounds in sweet red pepper ( Capsicum annuum L .),†J. Sci. Art, vol. 1, no. 1, pp. 219–224, 2018.

J. Owusu-Kwarteng, F. K. K. Kori, and F. Akabanda, “Effects of blanching and natural convection solar drying on quality characteristics of red pepper (Capsicum annuum L.),†Int. J. Food Sci., vol. 2017, 2017, doi: 10.1155/2017/4656814.

T. Hernández-Pérez, M. del R. Gómez-García, M. E. Valverde, and O. Paredes-López, “Capsicum annuum (hot pepper): An ancient Latin-American crop with outstanding bioactive compounds and nutraceutical potential. A review,†Compr. Rev. Food Sci. Food Saf., no. August, pp. 1–22, 2020, doi: 10.1111/1541-4337.12634.

A. Alvis, A. Buelvas, and G. Arrazola, “Sweet chili flour obtainment (Capsicum annuum) and physicochemical and functional properties determination,†Adv. J. Food Sci. Technol., vol. 15, no. SPL, pp. 15–20, 2018, doi: 10.19026/ajfst.14.5867.

M. A. Al-Sebaeai, A. K. Chauhan, Arvind, H. S, and P. Yadav, “Effect of Pre-Treatments and Drying Methods on Quality of Green Chilli Powder,†Int. J. Pure Appl. Biosci., vol. 6, no. 2, pp. 1153–1157, 2018, doi: 10.18782/2320-7051.6283.

K. Chaethong and R. Pongsawatmanit, “Influence of Sodium Metabisulfite and Citric Acid in Soaking Process after Blanching on Quality and Storage Stability of Dried Chili,†J. Food Process. Preserv., 2015.

Word Health Organization, Guidelines dof Drinking Water Quality, Fourth edi. Genewa, 2017.

AOAC, “Official Methods of Analysis of AOAC International,†in Official Methods of Ananlysis of AOAC international, vol. 18th edition, no. February, 2005, pp. 20877–2417.

L. Badriyah and A. B. Manggara, “The determination of content of vitamin C in red chili (Capsicum annum L.) using spectrofotometry UV-VIS method,†J. Wiyata, vol. 2, no. 1, pp. 25–28, 2015.

M. T. Melfi, D. Nardiello, N. Cicco, V. Candido, and D. Centonze, “Simultaneous determination of water- and fat-soluble vitamins, lycopene and beta-carotene in tomato samples and pharmaceutical formulations: Double injection single run by reverse-phase liquid chromatography with UV detection,†J. Food Compos. Anal., vol. 70, pp. 9–17, 2018, doi: 10.1016/j.jfca.2018.04.002.

M. Safdarian, P. Hashemi, and A. Ghiasvand, “A fast and simple method for determination of β-carotene in commercial fruit juice by cloud point extraction-cold column trapping combined with UV–Vis spectrophotometry,†Food Chem., p. 128481, 2020, doi: 10.1016/j.foodchem.2020.128481.

K. Sanatombi and S. Rajkumari, “Effect of Processing on Quality of Pepper: A Review,†Food Rev. Int., vol. 36, no. 6, pp. 626–643, 2020, doi: 10.1080/87559129.2019.1669161.

K. H. Murti, “The effect of drying temperature on vitamin C content of Lado F1 curly chili fruit (Capsicum annuum L),†J. Keteknikan Pertan. Trop. dan Biosist., vol. 5, no. 3, pp. 245–256, 2017.

J. A. V. Costa, B. C. B. Freitas, L. Moraes, M. Zaparoli, and M. G. Morais, “Progress in the physicochemical treatment of microalgae biomass for value-added product recovery,†Bioresour. Technol., vol. 301, p. 122727, 2020, doi: 10.1016/j.biortech.2019.122727.

Y. P. Wanita, Purwaningsih, and M. Tri, “Value-added diversification of red chili processing into dried chili,†in Prosiding Seminar Nasional Hasil Penelitian Pangan dan Hasil Pertanian 2018, 2018, pp. 480–489, [Online]. Available: https://semnas.tp.ugm.ac.id/prosiding/.

C. Nimrotham, R. Songprakorp, S. Thepa, and V. Monyakul, “Experimental research of drying red chili by two methods: solar drying and low-temperature system drying,†Energy Procedia, vol. 138, pp. 512–517, 2017, doi: 10.1016/j.egypro.2017.10.237.

T. Naemsai, J. Jareanjit, and K. Thongkaew, “Experimental investigation of solar-assisted heat pump dryer with heat recovery for the drying of chili peppers,†J. Food Process Eng., vol. 42, no. 6, pp. 1–10, 2019, doi: 10.1111/jfpe.13193.

K. Rybak, A. Wiktor, D. Witrowa-Rajchert, O. Parniakov, and M. Nowacka, “The effect of traditional and non-Thermal treatments on the bioactive compounds and sugars,†Molecules, vol. 25, pp. 1–17, 2020.

L. . Montoya-Ballesteros, A. Gonzales-Leon, Y. . Martinez-Nunez, M. . Robles-Burgueno, M. . Garcia-Alvarado, and G. . Rodriguez-Jimenes, “Impact of open sun-drying and hot air drying on capcaisin, capsanthin, and ascorbic acid content in chiltepin (capsicum annum L. var. glabriusculum),†Rev. Mex. Ing. Química, vol. 16, no. 3, pp. 813–825, 2017, [Online]. Available: http://www.redalyc.org/articulo.oa?id=62029966013.

N. Azizzuddin and A. Abdullah, “Effect of blanching treatments on antioxidant activity of frozen green capsicum (Capsicum annuum L. var bell pepper),†Int. Food Res. J., vol. 25, no. 4, pp. 1427–1434, 2018, doi: 10.1063/1.4966775.

I. O. Nyangena, W. O. Owino, S. Imathiu, and J. Ambuko, “Effect of pretreatments prior to drying on antioxidant properties of dried mango slices,†Sci. African, vol. 6, p. e00148, 2019, doi: 10.1016/j.sciaf.2019.e00148.

V. K. Maurya, K. M. Gothandam, V. Ranjan, A. Shakya, and S. Pareek, “Effect of drying methods (microwave-vacuum, freeze, hot air, and sun-drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars,†J. Sci. Food Agric., vol. 98, no. 9, pp. 3492–3500, 2018, doi: 10.1002/j.

Indonesian National Standardization Agency, SNI 7388:2009 Maximum limit of microbial contamination in food. 2009.




DOI: http://dx.doi.org/10.18517/ijaseit.11.3.12132

Refbacks

  • There are currently no refbacks.


Published by INSIGHT - Indonesian Society for Knowledge and Human Development