Nutrient and Antioxidant Properties of Value Added King Chilli (Capsicum chinense) Products
Journal Title: International Journal of Current Microbiology and Applied Sciences (IJCMAS) - Year 2018, Vol 7, Issue 6
Abstract
The objective of the present study was to assess the nutrient and antioxidant properties of fresh, primary and secondary processed King chilli (Capsicum chinense) products. Six secondary products (King chilli sauce with pulp and extract, king chilli toffee, curry paste, fish masala powder and sprinkler masala powder) were developed by incorporating varying amounts of King chilli. Antioxidant and bioactive components were estimated using standard methods in triplicates and were subjected to sensory evaluation studies. Fibre content in fresh and processed products of King chilli ranged from 0.36% to 8.90%. Higher fat content (3.30%) was found in dry King chilli. Protein content ranged from 0.12% to 10.27%. Reducing sugar values ranged from 1.26 mg/g to 2.11 mg/g. Highest TSS content (3.67 mg/g) was found in fish masala powder and the least (0.69 mg/g) was found in fresh King chilli. Highest ascorbate content was found in fresh King chilli as compared to the primary and secondary processed products. Capsaicin content was highest (7.65%) in fresh King chilli. Proline content in King chilli and its products ranged from 5.02 to104.28 µmol/g. DPPH scavenging activity (36.86%) and reducing power (0.55 abs) was highest in dry King chilli. Total flavonoid content was found to be highest (22.49 mg/g) in dry King chilli. Total phenolic content ranged from 20.61 to 410.76 mg/g of PE). Highest carotenoid content (3.99 mg/g) was observed in dry King chilli. Statistical analysis showed that the total phenolic content in different King chilli products was strongly correlated (p>0.005) with scavenging DPPH (r=0.95), reducing power(r=0.95) and total flavonoid content (r=0.86). In the vision of modern era, processed foods are earning distinction and gaining higher preference globally among the consumers. This study shows that processed King chilli products have health beneficial bioactive compounds and its value added products could have a high demand in the global market if processing of King chilli is taken up in a big way.
Authors and Affiliations
Aparna Kuna, Manas Ranjan Sahoo, Shinglai Tholemfhuang
Keywords
Related Articles
- EP ID EP577441
- DOI 10.20546/ijcmas.2018.706.001
- Views 79
- Downloads 0
Influence of Pre Harvest Factor on Post-Harvest Quality of Green Sweet Corn at Ambient Condition (Zea mays convar. saccharata. rugosa) Cultivar, Madhuri
A study was carried out to assess the effect of combined application of bio organics and chemical fertilizers on post-harvest quality of sweet corn stored at different three storage interval i.e. 24, 48 and 72 hrs period...
Phytochemical Screening, HPTLC and GCMS Profile of Acacia catechu (L.f) Willd Hydroethanolic Leaf Extract
The plant Acacia catechu (L.f) Willd hydroethanolic leaf extract was subjected to qualitative and quantitative phytochemical screening, HPTLC and GCMS analysis. The phytochemical analysis revealed the presence of carbohy...
Use of Potential Plant Leaves as Ingredient in Fish Feed-A Review
Fish feed plays an important role in the growth of the aquaculture industry. Use of plant protein source in the feed industry has been in practice for various advantages such as sustainability, availability, cost effecti...
The Critical Review on Integrated Weed Management in Urd Bean
The majority of grassy weeds found in urdbean during kharif season include Echinochloa colona, E. crusgalli. In India, production of pulses is around 19.3 million tonnes (ESI 2015) with a very low average productivity of...
Emerging Pathogen: Shewanella Algae causing Burn Wound Infection - Report of Two Cases from a Tertiary Care Center
Shewanella algae infections are rare in humans. Repeated isolation of the same organism from two different patients suffering from burn wound infection and successful treatment thereafter confirms the need of utmost micr...