1. Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments
- Author
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Ruihao Zhang, Junheng Lv, Pingping Li, Yunrong Mo, Huidan Zhou, Rui Wu, Mengjuan Li, Hong Cheng, Hong Zhang, Jinfen Wen, Min Gui, and Minghua Deng
- Subjects
Dried yellow chili ,Drying ,Storage ,Capsaicinoid ,Carotenoid ,Nutritional compounds ,Medicine ,Science - Abstract
Abstract Dried yellow chili is highly appreciated by consumers due to its excellent quality and flavor. The quality of products is determined by the drying and storage methods. In this study, dried yellow chilis were processed by natural air drying and hot air drying methods and then stored under three conditions: ambient temperature, ambient temperature with light avoidance, and at 10 °C with light avoidance for 12 months. The changes in the bioactive compounds during this period were analyzed attempting to reveal correlations between the different treatments and these compounds, with the aim of providing references for maintaining the bioactive compounds of pepper products. The results showed that samples treated with hot air had higher levels of fatty acids, resulting in a more pronounced flavor. During storage, samples stored at 10 °C with light avoidance were more effective in preserving soluble solids, total protein content, total phenols, capsaicinoids and most fatty acids.
- Published
- 2024
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