アカデミックプラザ2013

研究概要

Effect of roasting temperature on chili powder quality

研究機関名

Department of Product Development, Faculty of Agro-Industry, Kasetsart University

代表者

Assoc. Prof. Dr. Rungnaphar Pongsawatmanit

本研究の主旨

Effect of roasting temperature on chili powder quality

Roasting process could be used to enhance the quality of dried chili before grinding to become chili powder. The effect of roasting with hot air oven at different temperatures (100–140°C) for 10 min on quality and antioxidant activity of chili powder was investigated. Moisture content and water activity decreased with increasing roasting temperature due to the water loss under thermal treatment. The color parameters (L* a* and b*) also decreased whereas the total color difference (∆E*) increased in with increasing the severity of roasting process. Capsanthin acting as the main pigment responsible for the red color in chili and ascorbic acid decreased with roasting temperature due to the thermal degradation. However, the roasting process enhanced the total phenolic content and antioxidant activity. The results indicate that roasting can be used for enhancing the quality of chili powder to be used in food formulation in food industry.

55_01

55_02

HOMEプライバシーポリシーこのサイトについてサイトマップ日本食品機械工業会

ページ上部へ