Effect of different pretreatments and air-temperatures on quality of green chilli powder

Studies were undertaken to evaluate the quality of green chilli powder by using different chemical pretreatments and air drying temperatures in tray dryer. Fresh chillies given horizontal cuts 1cm order improve rate after blanching. The pretreated with blanched hot water at 90 ºC for 3 minutes, solution containing 1% citric acid, 0.3% sodium metabisulphite, metabisulphite acid subjected i.e., 50, 60 70 °C. time calculated compared. Proximate analysis was also carried out like total soluble solids, TA, reducing sugars, ascorbic pH. results showed Titratable acidity slightly increased increase temperature found be almost similar °C no significant variation both control samples. Using NaMS provide more bright colour as sulphite inhibits non-enzymatic browning reaction. In obtain acceptable value minimum nutrient losses pretreatment combined can used