What is it about?
There are a great interest for studying the health benefits of vegetables that are rich sources of bioactive compounds. Dried chili is a spice product and the one most widely used as condiments in the world. The quality of dried chili is assessed by a number of different parameters such as color, ascorbic acid content and volatile flavor compounds.
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Why is it important?
study the effect of drying process on chili pepper quality by different methods, because drying is the most proper method to preserve chili pepper, and the consumer need to get high-quality products to meet his nutritional requirements. This work is focused on the effect of drying process on chili peppers dried with two drying methods by solar drier and by a hot-air dry 'conventional drying' on the quality "physical properties and bioactive content" of two different varieties of red chili pepper, the first one with a local name "Serrano" and the second is Fresno.
Perspectives
i hope this article was helpful in measuring the effect of different drying methods on quality parameters of pepper
Dr Marwa Rashad Ali
Food Science Department - Faculty of Agriculture -Cairo University
Read the Original
This page is a summary of: Effect of Drying Method on Physical Properties and Bioactive Compounds of Red Chili Pepper "Capsicum annuum L.", Current Nutrition & Food Science, January 2017, Bentham Science Publishers,
DOI: 10.2174/1573401312666161017143603.
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