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Effect of Drying on Physicochemical Characteristics of Bhut Jolokia (Chilli Pepper)

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Effect of Drying on Physicochemical Characteristics of Bhut Jolokia (Chilli Pepper) cess Pro ing & od o T F e c f h o n l o a l o Journal of Food Processing and n r g u y o J ISSN: 2157-7110 Technology Research Article Effect of Drying on Physicochemical Characteristics of Bhut Jolokia (Chilli Pepper) Elivino Kennao1, Anu Kumari1, Mayank Singh2*, SA Hossain1, Anamika Das1, Prachi K Wasnik1, BK Bharti1 1Warner College of Dairy Technology, Sam Higginbottom University of Agriculture, Technology and Sciences, Naini, Prayagraj, Uttar Pradesh, 211007, India; 2Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001, India ABSTRACT Bhut Jolokia, chilli pepper has health-benefiting effects for which it is used in foods and pharmaceutical products. It is highly perishable at higher moisture content, and sun-drying of it requires more time in comparison to other modern methods. This article presents the oven drying of Bhut Jolokia at (40 and 70)°C, for the determination of its drying characteristics. The drying conditions, physicochemical properties and the models were studied to describe the drying behaviour. The moisture content reduced significantly (p<0.05) after drying. The sun-drying (ambient, 30°C), and oven drying at (40 and 70)°C, took nearly (27, 20.5 and 13.5) h, respectively, to reduce the final moisture content in each of the samples to 9% (approximately). The half-time (t1/2) for drying of chilli under the sun, and in oven at (40 and 70)°C, was (2.60, 2.43 and 1.84) h, respectively. The pH, ascorbic acid and colour (L*, a*, b*) values were found to decrease significantly (p<0.05) in each of the chillies samples. PAGE was found as the most suitable model to describe the drying characteristics of Bhut Jolokia. It was concluded that oven drying method gave the product with acceptable physicochemical (pH, titrable acidity, ash, capsaicin content, ascorbic acid), colour (L*, a*, b* values) and sensory characteristics. Keywords: Bhut Jolokia; Drying model; Physicochemical; Sensory attributes INTRODUCTION part of India by Christian missionaries [6]. In India, it is mainly grown in the Brahmaputra flood plains viz., Assam, Nagaland, Today, India is the biggest producer of chilli in the world, Manipur. The chilli is called by different names which change meeting nearly half of the world’s consumption demand [1]. It region to region. In Assam, it is called Bhut Jolokia, Ghost chilli exports every year, around 35000 tonnes of chillies worth Rs. 80 and Bih Jolokia. In Nagaland, it is called Naga Jolokia, Naga crores [1-3]. The total chilli production in India for the year Morish, Raja Mirchi and King Chilli. In Manipur, it is called as 2018-2019 was 1845664 tonnes out of which around 468500 Umorok and Go-morok. In western India, it is called ghost tonnes was exported worth Rs. 541117.50 lakh (Spices Board of pepper. However, in scientific literature, it is famous by name India, Ministry of Commerce and Industry, Government of Bih, Bhut and Capsicum chinense Jacq [7-9]. In the year 2006, India, 2019). Based on pungency, chilli is classified as mildly the Bhut Jolokia was recognized as the hottest chilli in the whole pungent (Mundu), medium pungent (Sannam) and highly world which has 1,041,427 Scoville Heat Units (SHU) or 401.5 pungent (Naga king) chillies. The chilli is a semi-perennial herb times hotter than Tabasco and was also certified by Guinness which belongs to the family Solanaceae, genus Capsicum which World Records [4,8,10,11]. The high capsicum content makes it includes more than 30 species [4,5]. The origin of chilli is unique to use in fresh, dried and powdered forms to add flavour, considered in Mexico (American tropics) with secondary centres colour and taste in curries, chutneys, pickles and other food in Guatemala and Bulgaria. It is believed that the chilli have preparations [12]. In the pharmaceutical industry, it is used as been introduced to India by Portuguese and to the north-eastern ointments, high-dose dermal patches, creams, bandages and in Correspondence to: Mayank Singh, Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, 132001, India, E-mail: [email protected] Received date: April 3, 2020; Accepted date: April 13, 2020; Published date: April 20, 2020 Citation: Kennao E, Kumari A, Singh M, Hossain SA, Das A, Wasnik PK, et al. (2020) Effect of Drying on Physicochemical Characteristics of Bhut Jolokia (Chilli Pepper). J Food Process Technol 11:823. doi: 10.35248/2157-7110.2020.11.823 Copyright: © 2020 Kennao E, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. J Food Process Technol, Vol.11 Iss.3 No:823 1 Kennao E, et al. drugs preparation to cure a headache [1], night blindness [1], meter (model no. 5002/4) supplied by DBK Instruments, rheumatism [4], gastritis [8], spondylitis, chronic congestion [1]. Mumbai, according to the method suggested by AOAC (2002) Besides, it is used in pain relief of peripheral neuropathy, [20]. The total acidity (%) was determined by the volumetric symptomatic treatment of arthritis [8], muscle and joint pains method suggested by AOAC (2002) [20]. Ascorbic acid and ash and neurogenic pains [13], such as Herpes zoster [2,12]. Chillies content was determined according to the method suggested by detoxify the blood as they remove waste products from our body AOAC (2002) [20]. The capsaicin content (%) was determined and increases supply nutrients to the tissues. It also acts as by Spectrophotometric method. The chillies were packed in gastrointestinal detoxicants, thereby helping indigestion. The sterile polythene bags and stored under refrigeration for further capsaicinoids content are mainly responsible for the use. The sensory attributes of the sample were analysed using functionality of chillies. Capsaicin (N-Vanillyl-8-methyl-6-(E)- the 9-point hedonic scale. The standard Capsaicin (8-methyl-N- noneamide) is represented with 69% in the group of vanillyl-trans-6-nonenamide) was purchased from M/s Hi-Media capsaicinoids; dihydro capsaicinoids with 22%; nor-dihydro Laboratories Pvt. Ltd supplied by Nu-Scientific Biotechnologies, capsaicinoids with 7%; homocapsaicin and homo-hydro Karnal, Haryana, India. Chemicals used for the analysis were capsaicin takes only 1% in the group of capsaicinoids. The purchased from the authorized suppliers of Merck. capsaicin and dihydrocapsaicin content have the anti-cancer, stimulative and carminative property [14]. The capsaicin is a Drying of chillies vanilloid, the heaviest of this class of compound in nature and the amount of these two ranges in ratio 1:1 to 2:1. The capsaicin Open sun drying: The chillies were washed adequately with RO content in chilli pepper (Bhut Jolokia) is higher than any other water and spread uniformly over a black colour polythene film Indian chilli [7]. The chilli pepper is a good source of vitamin A, for drying under the sun. The samples were tested for moisture B, C along with potassium, magnesium and iron content [15]. content after every 15 min interval for 2 h, after that 30 min for The ripening stage signified by the red colour of chilli is due to the same period until the difference between two consecutive the presence of carotenoids, tocopherols, capsaicinoids and readings of moisture content is less than 0.05 g. ascorbic acid. Thus the change in colour suggests the Oven drying: The chillies were spread over a perforated declination in these alkaloid contents in chilli [16]. aluminium tray placed in a hot air oven maintained at 40°C and Chillies are highly perishable on account of higher moisture 70°C. The samples were tested for moisture content after every (70%-80% wet basis) at the time of harvesting and often lead to 15 min interval for 2 h, then, every 30 min interval for the same microbial spoilage and are highly vulnerable to the virus in period and finally after every 1 h till the difference between two comparison to fungus and bacteria. The viruses responsible for consecutive readings of moisture content is less than 0.05 g. the quality deterioration in the chilli are Cucumber mosaic virus (CMV), Potato virus Y (PVY), Chilli leaf curl virus (ChLCV) [17]. Determination of moisture content Farmers have been continuously trying to meet the increasing The moisture content of the sample was determined by demand of the market in terms of quality and quantity but Gravimetric method (AOAC 2002) [20]. The clean and dry which they fail to achieve it due to lack of efficient post-harvest aluminium dish was kept in an oven maintained at 100 ± 1°C practices and high spoilage since the moisture is the root cause for 1 h. Allow it to cool to the room temperature in a desiccator of deterioration. Sun-drying is the oldest (traditional) method of and weigh the dish. 3 g of the sample was accurately taken into preservation and takes 7-10 days to reduce the moisture content the clean and dry dish which has been already heated. After to (10-15)% depending on weather conditions [18]. This open that, the sample was kept in a hot air oven at 105 ± 1°C for 4 h. sun drying of chillies contaminates them with dirt, dust, rainfall, It was then cooled in a desiccator and weighed such that the mud, and a loss of (40-60)% of total quantity due to, birds, difference between consecutive readings was less than 0.05 g. rodents, insects and microorganisms. Therefore, the alternative The product marked T0 was control sample, T1 and T2 were process that could reduce the processing time along with the samples oven-dried at (40 and 70)°C, respectively, and T3 was production of uniform product quality is the demand of time.
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