I.To find suitable technology for processing and preserving of green chilli in the form of powder. II.To compare the physicochemical properties of green chilli powder with red chilli powders; III.To study the effect of drying and chemical pretreatment on the physicochemical properties and qualities of green chilli powders.

1. 1

2. Department of Food Engineering and Technology (FET)
Hajee Mohammad Danesh Science and Technology University,
Dinajpur
 PRESENTED BY-
 Md. Mostafa Kamal, Md. Mahfuzur Rahman &
Md. Rahmat Ali
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3. COMPARISON ON PHYSICOCHEMICAL PROPERTIES OF CABINET
DRIED GREEN CHILLI (Capsicum annum L.) POWDER AND
RED CHILLI POWDER
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Project Title

4. Introduction
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 Chilli is a vegetable fruit of the plants ‘Capsicum annuum’ and
‘Capsicum frutescence’ that come from the genus Capsicum,
belonging to the family of Solanaceae.
 These fruits are small in size and are known for their sharp
acidic flavor and color (Ajaykumar et al., 2012).
 Chillies are extensively consumed throughout the world because of
their colour, flavor and pungency. The requirement for these
attributes varies with application and taste of the consumer.
It is commonly processed in the dried powder form that lacks fresh
capsicum colour and flavor (Ahmed et al., 2002).

5.  It is grown mainly in India, China, Korea, Spain, Mexico, Africa,
South and Central America, parts of the U.S.A. and Southern
Europe, both under tropical and subtropical conditions (Tummala
et al., 2008).
 Chilli is the world’s most commercially produced and used
vegetable cum spice crop (Dubey et al., 2015).
 Annual trade of chilli in the world is 55–65 thousand tons, which is
16.7% of total spice production (Gupta et al., 2002).
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6. Figure : Anatomy of capsicum
The anatomical structure of chilli
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7.  In Bangladesh, chilli is generally found to be used in three
forms namely, fresh green chillies, red grind and raw red as
reported by Sarker et al., (2012).
 In Bangladesh, chillies are usually sun dried. The farmers
expose their chillies in the sun on a mat, an earthen or
cemented floor, on a road side and on the roof of tin shed.
 Drying by this process takes 4 to 7 days, depending on the
weather conditions and then grinds in local huller mill.
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Chilli Processing and Preservation in Bangladesh

8.  A large quantity of chilli is lost in Bangladesh during the
production season when the supply is abundant due to the lack
of proper processing and preservation technology.
 The price of green chillies at this period falls while the market
price rises up to 7 to 15 times higher than this price during the
off season.
 Farmers of green chilli do not get a proper return for their
harvest during the peak period of harvest due to the low market
price and thus, its cultivation sometimes becomes non-profitable
to them.
 Therefore, the processing and preservation of green chillies are
very important in order to minimize the field losses as well as to
enhance the value addition, thus contributing to the national
economy of Bangladesh.
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9.  There are very limited technology for green chilli processing and
preservation in Bangladesh as well as in the world.
 The farmers try to preserve the chilli as red on dried condition
only. But there is no improved technology to preserve fresh
green chilli.
 By applying the proper technology for preservation and
processing of green chilli, a significant amount of chilli can be
saved from wastage and the availability of green chilli can be
ensured throughout the year.
 It can help the farmers to get proper price of their products and
thus be encouraged to increased yield and production.
 Besides this, there is an increasing interest in quality dried
green chilli powder for both the local market and foreign market.
Thus, there is potential to discover the technology for processing
of the chilli which can retain delicate fresh flavour. 9

10. I. To find suitable technology for processing and preserving of
green chilli in the form of powder.
II. To compare the physicochemical properties of green chilli
powder with red chilli powders;
III.To study the effect of drying and chemical pretreatment on
the physicochemical properties and qualities of green chilli
powders.
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With the above views in mind the present study was undertaken
to achieve the following objectives:–
Objectives

11.  Collection of raw green and red chilli.
 Preparation of samples.
 Development of green chilli and red chilli powder.
 Drying characteristics of green chilli powder.
 Physicochemical analysis of samples:
a) Moisture, ash, fat, protein, carbohydrate.
b) Beta-carotene, vitamin-C, total phenol, Chlorophyll (a and b).
 Analysis of Color Parameters.
Methodology
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12. Treatments of Green and Red chilli
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Methodology Continued
Samples Treatments
Sample-1 Fresh green chilli
Sample-2
Green chilli treated with blanching in 2% acetic acid solution,
soaking in the chemical solution of 0.3% Sodium-
metabisulphite combined with 1% Calcium chloride and made
into paste form.
Sample-3
Green chilli treated with blanching in 2% acetic acid solution,
soaking in the chemical solution of 0.3% Sodium-
metabisulphite combined with 1% Calcium chloride solution
and cut into longitudinal slit
Sample-4
Whole red chilli treated with blanching in 2% acetic acid
solution , soaking in the chemical solution of 0.3% Sodium-
metabisulphite combined with 1% Calcium chloride solution.
Sample-5 Green chilli without any treatment

13. Flow diagram for the preparation of Chilli powders
Fresh Green Chilli/Red chilli
Grading and Sorting
Removal of Pedicle and washing
Blanching with 2% Acetic acid (at 90-1000C for
2-3 minutes)
Grind to make paste/ cut 1 cm longitudinal slit/
whole red chilli/ untreated green chilli
Soaking in the chemical solution (0.3% Na2S2O5
combined with 1% CaCl2) for 10 minutes.
Cooled in cold water and drained on a
perforated tray
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Methodology Continued

14. Dried in the cabinet dryer at 600C
Ground to powder by using laboratory grinder
Sieving
Weighing
Figure: Process flow diagram for the preparation
of Chilli powders
Stored at room temperature
Packaged in polyethylene pouches
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Methodology Continued

15. Photograph:1
Sample-1
Photograph:2
Sample-2
Photograph:3
Sample-3
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Photographic Views of prepared Samples

16. Photograph:4
Sample-4
Photograph:5
Sample-5
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Photographic Views of prepared Samples
Methodology Continued

17. Results and
Discussion
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18. Photographic Views of developed green and red chilli Powder
Sample-2 Sample-3
Sample-4 Sample-5
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19. Sample
Proximate Composition
Moisture (%) Total Ash (%) Fat (%) Crude Protein (%) Car
Sample-1 86.31 ± 0.61a
0.73 ± 0.01d
2.46 ± 0.21d
5.49 ± 0.03d
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Sample-2 7.49 ± 0.15b 4.68 ± 0.52c
6.75 ± 0.09b
12.99 ± 0.03a 68
Sample-3 7.81 ± 0.06b
4.84 ± 0.32c
7.24 ± 0.06a
12.74 ± 0.06b
67
Sample-4 8.44 ± 0.03b
7.52 ± 0.07a
7.40 ± 0.07a
11.93 ± 0.02c
64
Sample-5 8.45 ± 0.22b
6.06 ± 0.07b
6.07 ± 0.05c 12.81 ± 0.02b
66
Values are mean ± SEM of three replicates.
a-d
The test values along the same column carrying different superscripts for each composition contents are significantly diffe
Sample-1: Fresh green chilli; Sample-2: Green Chilli blanched in 2% acetic acid solution, treated with 0.3% NaMS combined
then made into Paste form; Sample-3: Green Chilli blanched in 2% acetic acid solution, treated with 0.3% NaMS combined
then cut into longitudinal slit; Sample-4: Whole Red chilli blanched in 2% acetic acid solution and treated with 0.3% NaMS
CaCl2; Sample-5: Green chilli without treatment.
Comparison of the proximate compositions of fresh green chilli,
green chilli powder and red chilli powder
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20. Comparison of total phenol, beta-carotene and chlorophyll (a & b) content of fresh
green chilli, green chilli and red chilli powder
Sample
Total Phenol
(mg/100gm)
Beta- Carotene
(µg/100ml)
Chlorophyll-a
(mg/100ml)
Chlorophyll-b
(mg/100ml)
Sample-1 435.92 ± 3.23d 241.50 ± 1.32c 0.405 ± 0.007d 0.756 ± 0.007c
Sample-2 958.34 ± 19.48a 982.30 ± 1.15b 2.57 ± 0.003b 3.82 ± 0.014ab
Sample-3 871.81 ± 27.35b 989.46 ± 1.23a 2.87 ± 0.008a 3.89 ± 0.256a
Sample-4 820.57 ± 3.17c 122.63 ± 1.45d 0.390 ± 0.002d 0.318 ± 0.002d
Sample-5 873.80 ± 3.10b 978.70 ± 1.62b 2.18 ± 0.023c 3.45 ± 0.056b
Values are mean ± SEM of three replicates.
a-d The test values along the same column carrying different superscripts for each composition contents are significantly
different (p < 0.05).
Sample-1: Fresh green chilli; Sample-2: Green Chilli blanched in 2% acetic acid solution, treated with 0.3% NaMS
combined with 1% CaCl2 and then made into Paste form; Sample-3: Green Chilli blanched in 2% acetic acid solution,
treated with 0.3% NaMS combined with 1% CaCl2 and then cut into longitudinal slit; Sample-4: Whole Red chilli
blanched in 2% acetic acid solution and treated with 0.3% NaMS combined with 1% CaCl2; Sample-5: Green chilli
without treatment.
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21. Result and Discussion
Continued……….
Sample
Color Parameters
L* a* b* Hue Angle (h) Croma (C*)
Sample-1 29.19 ± 0.10d -5.21 ± 0.13e 29.75 ± 1.25b -80.03 ± 0.44e 30.20 ± 1.24b
Sample-2 38.99 ± 0.23a 2.71 ± 0.04d 30.81 ± 1.04b 84.95 ± 0.11a 30.93 ± 1.04b
Sample-3 33.84 ± 0.17c 4.38 ± 0.12c 30.78 ± 0.61b 81.88 ± 0.08b 31.09 ± 0.62b
Sample-4 34.81 ± 0.30b 32.96 ± 0.30a 39.73 ± 0.30a 50.32 ± 0.08d 51.63 ± 0.42a
Sample-5 18.32 ± 0.22e 12.14 ± 0.54b 24.03 ± 0.38c 63.21 ± 0.95c 26.93 ± 0.49c
Values are mean ± SEM of three replicates.
a-e The test values along the same column carrying different superscripts for each parameters are significantly different (p < 0.05).
Sample-1: Fresh green chilli; Sample-2: Green Chilli blanched in 2% acetic acid solution, treated with 0.3% NaMS combined with 1%
CaCl2 and then made into Paste form; Sample-3: Green Chilli blanched in 2% acetic acid solution, treated with 0.3% NaMS combined
with 1% CaCl2 and then cut into longitudinal slit; Sample-4: Whole Red chilli blanched in 2% acetic acid solution and treated with
0.3% NaMS combined with 1% CaCl2;
Sample-5: Green chilli without treatment.
L* = lightness; a* = red /green; b* = yellow /blue.
Comparison of colour parameters of fresh green chilli and dried chilli powders
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22. Conclusion
 Pretreatments enhance the drying rate and drying time.
 Blanching of chilli in chemical solution reduces the browning
reaction and it also preserves the green colour of green chilli
powder.
 The results suggested that processing of green chillies in the form
of powder and preserving it was identified to be potential
techniques to reduce field wastage of green chilli and hence,
chilli growers could benefit from these techniques.
 This powder can be used with many food adjuncts in place of
fresh green chillies and red chilli powder.
 This study has paved the ways for commercial production of
green chilli powder from fresh green chilli with its natural color
and nutritional content with a potential prolonged shelf-life.
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23. Thanks To All
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