Journal of Food Science and Technology

, Volume 56, Issue 7, pp 3185–3194 | Cite as

Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

  • Md. Mostafa Kamal
  • Md. Rahmat Ali
  • Md. Mahfuzur Rahman
  • Mohammad Rezaul Islam Shishir
  • Sabina Yasmin
  • Md. Sazzat Hossain SarkerEmail author
Original Article


This study was aimed to investigate the effect of processing techniques on the characteristics of green and red chilli powder. Four samples, such as pretreated green chilli paste (PTGP), pretreated green chilli longitudinal slit (PTGL), pretreated whole red chilli (PTWR) and untreated green chilli paste (UTGP), were prepared and dried at 60 °C in a cabinet dryer. The pretreatment was blanching in acetic acid solution and soaking immediately in a combined solution of Na2S2O5 and CaCl2. Pretreated samples took a shorter drying time than the untreated sample in reducing moisture content from 86.31 to 8%. Pretreatment before drying resulted in retaining total chlorophyll (~ 86%), phenolic compounds (~ 32%), green color, and pungency of chilli. Analysis result indicated that more than 60% retention of β-carotene was found while retention of ascorbic acid was comparable. Conclusively, this research reveals a good nutritional profile in cabinet dried green chilli powder, which may open the scope for commercial production.


Green chilli Drying Blanching Chemical soaking Chlorophyll Ascorbic acid Phenolic compounds 



We thankfully acknowledged the laboratory facilities of the Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


  1. Adebayo AOA (2010) Effect of processing methods on chemical and consumer acceptability of kenaf and corchorus vegetables. J Am Sci 6:165–169Google Scholar
  2. Ahmed M, Akter MS, Eun JB (2010) Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour. Food Chem 121:112–118CrossRefGoogle Scholar
  3. AOAC (2005) Official method of analysis, 17th edn. Association of Official Analytical Chemists, Washington, DCGoogle Scholar
  4. Banout J, Ehl P, Havlik J, Lojka B, Polesny Z, Verner V (2011) Design and performance evaluation of a double-pass solar drier for drying of red chilli (Capsicum annum L.). Sol Energy 85:506–515CrossRefGoogle Scholar
  5. Barz W, Hoesel W (1977) Metabolism and degradation of phenolic compounds in plants. Phytochemistry 12:339–369Google Scholar
  6. Chinn MS, Sharma-Shivappa RR, Cotter JL (2011) Solvent extraction and quantification of capsaicinoids from Capsicum chinense. Food Bioprod Process 89:340–345CrossRefGoogle Scholar
  7. Duarte Y, Chaux A, Lopez N, Largo E, Ramírez C, Nuñez H, Vega O (2017) Effects of blanching and hot air drying conditions on the physicochemical and technological properties of yellow passion fruit (Passiflora edulis Var. Flavicarpa) by-products. J Food Process Eng 40(3):e12425. CrossRefGoogle Scholar
  8. Dubey RK, Singh V, Upadhyay G, Pandey AK, Prakash D (2015) Assessment of Phytochemical composition and antioxidant potential in some indigenous chilli genotypes from North East India. Food Chem 188:119–125. CrossRefGoogle Scholar
  9. Dwivedy S, Rayaguru K, Sahoo GR (2012) Effect of drying methods on quality characteristics of medicinal Indian borage (Coleus aromaticus) leaves. J Food Process Technol 3(11):1–6CrossRefGoogle Scholar
  10. Edusei VO, Ofosu-Anim J, Johnson PNT, Cornelius EW (2012) Extending postharvest life of green chilli pepper fruits with modified atmosphere packaging. Ghana J Hort 10:131–140Google Scholar
  11. Gangadhar BH, Mishra RK, Pandian G, Park SW (2012) Comparative study of color, pungency, and biochemical composition in chili pepper (Capsicum annuum) under different light-emitting diode treatments. Hort Sci 47(12):1729–1735Google Scholar
  12. Ganiy ORA, Kolawole OF, Fadeke WA (2010) Effect of sucrose and binary solution on osmotic dehydration of bell pepper (chilli) (Capsicum spp.) varieties. J Food Sci Technol 47:305–309CrossRefGoogle Scholar
  13. Gupta S, Gowri BS, Lakshmi AJ, Prakash J (2013) Retention of nutrients in green leafy vegetables on dehydration. J Food Sci Technol 50(5):918–925CrossRefGoogle Scholar
  14. Heimler D, Vignolin P, Dini MG, Vincieri FF, Romani A (2006) Antiradical activity and polyphenol composition of local Brassicaceae edible varieties. Food Chem 99:464–469CrossRefGoogle Scholar
  15. Hiranvarachat B, Devahastin S, Chiewchan N (2012) In vitro bioaccessibility of b-carotene in dried carrots pretreated by different methods. Int J Food Sci Technol 47(3):535–541CrossRefGoogle Scholar
  16. Hossain MA, Bala BK (2007) Drying of hot chilli using solar tunnel drier. Sol Energy 81:85–92CrossRefGoogle Scholar
  17. Igbokwe GE, Aniakor GC, Anagonye CO (2013) Determination of β–Carotene and vitamin C content of fresh green pepper (Capsicum annnum) fresh red pepper (Capsicum annum) and fresh tomatoes (Solanum lycopersicum) fruits. Bioscientist 1:89–93Google Scholar
  18. Jyothirmayi T, Rao GN, Rao DG (2008) Physicochemical changes during processing and storage of green chili (Capsicum annuum) powders. J Food Process Preserv 32:868–880CrossRefGoogle Scholar
  19. Kaur A, Kaur D, Oberoi DPS, Gill BS, Sogi DS (2008) Effect of dehydration on physicochemical properties of mustard, mint and spinach. J Food Process Preserv 32:103–116CrossRefGoogle Scholar
  20. Kim S, Lee KW, Park J, Lee HJ, Hwang IK (2006) Effect of drying in antioxidant activity and changes of ascorbic acid and color by different drying and storage in Korean red pepper (Capsicum annuum L.). Int J Food Sci Technol 41:90–95CrossRefGoogle Scholar
  21. Mehta D, Prasad P, Bansal V, Siddiqui W, Sharma A (2017) Effect of drying techniques and treatment with blanching on the physicochemical analysis of bitter-gourd and capsicum. LWT Food Sci Technol. Google Scholar
  22. Nagata M, Yamashita I (1992) Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. J Jpn Soc Food Sci Technol 39:925–928CrossRefGoogle Scholar
  23. Negi PS, Roy SK (2000) Effect of blanching and drying methods on β-carotene, ascorbic acid and chlorophyll retention of leafy vegetables. LWT Food Sci Technol 33:295–298CrossRefGoogle Scholar
  24. Pham HNT, Vuong QV, Bowyer MC, Scarlett CJ (2017) Effect of extraction solvents and thermal drying methods on bioactive compounds and antioxidant properties of Catharanthus roseus (L.) G. Don (Patricia White cultivar). J Food Process Preserv 41:e13199CrossRefGoogle Scholar
  25. Raja KS, Taip FS, Azmi MMA, Shishir MRI (2017) Effect of pre-treatment and different drying methods on the physicochemical properties of Carica papaya L. leaf powder. J Saudi Soc Agric Sci. Google Scholar
  26. RDA (2001) Food composition table, 6th edn. National Rural Living Science Institute, KoreaGoogle Scholar
  27. Sarker MSH, Hasan SMK, Aziz MG, Islam MT, Azam SMR, Roy S, Ibrahim MN (2012) The effect of processing treatments on the shelf life and nutritional quality of green chilli (Capsicum annuum L.) powder. Pertani J Trop Agric Sci 35:843–852Google Scholar
  28. Sharma R, Joshi VK, Kaushal M (2014) Effect of pre-treatments and drying methods on quality attributes of sweet bell-pepper (Capsicum annum) powder. J Food Sci Technol. Google Scholar
  29. Shishir MRI, Taip FS, Saifullah M, Yong SY, Aziz NA, Talib RA (2018) Changes in quality attributes of pink guava (Psidium guajava) powder with respect to different drying techniques and maltodextrin concentrations. Int Food Res J 25(4):1625–1632Google Scholar
  30. Singh JP, Kaur A, Shevkani K, Singh N (2016) Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables. J Food Sci Technol 53(11):4056–4066CrossRefGoogle Scholar
  31. Take-Ajaykumar M, Jadhav SL, Bhotmange MG (2012) Effect of pretreatments on quality attributes of dried green chilli powder. ISCA J Eng Sci 1:71–74Google Scholar
  32. Toontom N, Meenune M, Posri W, Lertsiri S (2012) Effect of drying method on physical and chemical quality hotness and volatile flavour characteristics of dried chilli. Int Food Res J 19:1023–1031Google Scholar
  33. Wade NC, Wane SS, Kshirsagar SM (2014) Comparative study of drying characteristics in chillies. Indian J Sci Res Technol 2:105–111Google Scholar
  34. Wang J, Yang XH, Mujumdar AS, Fang XM, Xiao HW (2018) Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage. Food Chem. Google Scholar
  35. Wiriya P, Paiboon T, Somchart S (2009) Effect of drying air temperature and chemical pretreatments on quality of dried chilli. Int Food Res J 16:441–454Google Scholar
  36. Wiriya P, Somchart S, Paiboon T (2010) Chemical pretreatments affecting drying characteristics of chilli. Dry Technol 28:1466–1476CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Md. Mostafa Kamal
    • 1
  • Md. Rahmat Ali
    • 1
  • Md. Mahfuzur Rahman
    • 2
    • 3
  • Mohammad Rezaul Islam Shishir
    • 4
  • Sabina Yasmin
    • 2
  • Md. Sazzat Hossain Sarker
    • 2
    Email author
  1. 1.Department of Food Processing and PreservationHajee Mohammad Danesh Science and Technology UniversityDinajpurBangladesh
  2. 2.Department of Food Engineering and TechnologyHajee Mohammad Danesh Science and Technology UniversityDinajpurBangladesh
  3. 3.Department of Nuclear EngineeringMilitary Institute of Science and TechnologyDhakaBangladesh
  4. 4.Department of Food Science and NutritionZhejiang UniversityHangzhouChina

Personalised recommendations