The effect of chilli storage on the post-processing organoleptics and capsaicinoid content

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The effect of chilli storage on the post-processing organoleptics and capsaicinoid content

Wijaya, Nattashya Febiola - Personal Name; Marpaung, Abdullah Muzi - Personal Name; Rahmawati, Della - Personal Name;

Chilli (Capsicum annum) has considerable effects on the Indonesian economy and culture, and especially in recent times where the chilli industry is experiencing massive growth and turnover. After storage, chilli peppers were freeze-dried, grounded and extracted using ultrasound-assisted extraction (UAE). Analytes were evaluated using high-performance liquid chromatography (HPLC) for capsaicinoid analysis. At the same time, stored chilli peppers underwent sensory evaluation with 32 panelists in the form of ranking test to test for differences in spiciness. Overall results showed that storage allowed for the slight differences in heat levels of the chilli peppers from refrigerated and frozen treatment (54385.37

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B03115 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 3115
Publisher: : Swiss German University., 2019
Collation: -
Language: English
ISBN/ISSN: -
Classification: -
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): FT
HPLC
Chilli
Capsaicin
Capsaicinoids
Sensory Evaluation
Specific Detail Info: -
Statement of Responsibility: -

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