เทคนิคการเตรียมพริกชี้ฟ้าแดงอบแห้งให้ได้มาตรฐานสินค้าเกษตรและอาหารชุมชน

Sarun Purika; Nukawe Aunaudomvana; Naksit Panyoyai

doi:10.57260/stc.2023.543

Authors

Sarun Purika Faculty of Agricultural Technology, Chiang Mai Rajabhat University
Nukawe Aunaudomvana Faculty of Agricultural Technology, Chiang Mai Rajabhat University
Naksit Panyoyai Faculty of Agricultural Technology, Chiang Mai Rajabhat University

DOI:

https://doi.org/10.57260/stc.2023.543

Keywords:

Blanching, Potassium metabisulfite immersion, Drying, Red chillies, Pretreatment techn

Abstract

The research objective was to compare the pretreatment techniques between blanching (60, 80 and 95 ^oC, 3 mins) and potassium metabisulfite (KMS) concentration (0.05, 0.10 and 0.15% (w/v), 3 min) on chillies (Capsicum annuum Linn. Var acuminatum Fingerh). The untreated chillies were an experimental control. The treatments were dried at 60 ^oC for 30 hours. The quality control analysis was moisture content, water activity, colour values, capsaicin content, aflatoxin content, total microbial and mould. The higher blanching temperature than 60 ^oC affected the loss of moisture, water activity, and capsaicin. Moreover, blanching caused the reduction of redness, while increasing the browning of the dried chillies (p $gif.latex?\leq$ 0.05). In contrast, soaking in KMS solution could maintain better colour and higher capsaicin content than blanching (p $gif.latex?\leq$ 0.05). Both pretreatments reduced the total microbial load and mould content of the final product with the Thai Community Food standard of dried chilli peppers. The suitable pretreatment practice for entrepreneurs and community enterprises is soaking fresh red chillies in 0.15% KMS for 3 minutes before dehydration process.

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