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Effect of Different Drying Parameters on Green Chili Nutritional Quality

Author

Listed:
  • Mst. Nazma Khatun

    (Chapainawabganj Polytechnic Institute, Bangladesh)

  • Jerin Kowser

    (Hajee Mohammad Danesh Science and Technology University, Bangladesh)

  • Md. Abdul Wazed

    (German University Bangladesh, Bangladesh)

  • Md. Asaduzzaman

    (State University of Bangladesh, Bangladesh)

Abstract

This study was carried out to analyze the effect of different mechanical dryer with sun drying on different parameters of green chili powder. The green chili were longitudinal and lateral cut and Acetic acid (CH3COOH) and Potassium metabisulfite (K2S2O5) pretreatment were used for the experiments in different drying condition on different drying system. Cabinet drying at 55 ºC, 25% relative humidity shows the best quality in terms of the nutritional and sensory parameters after every drying technique. Pretreated by Potassium metabisulfite (K2S2O5) had higher overall acceptability than other treatments.

Suggested Citation

  • Mst. Nazma Khatun & Jerin Kowser & Md. Abdul Wazed & Md. Asaduzzaman, 2022. "Effect of Different Drying Parameters on Green Chili Nutritional Quality," European Journal of Agriculture and Food Sciences, European Open Science, vol. 4(2), pages 19-23, March.
    • Handle: RePEc:epw:ejfood:v:4:y:2022:i:2:id:20452
    DOI: 10.24018/ejfood.2022.4.2.452
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