International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 7, Issue:6, June, 2018

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(6): 1-8

Nutrient and Antioxidant Properties of Value Added King Chilli (Capsicum chinense) Products
Aparna Kuna1, Manas Ranjan Sahoo2, M. Sowmya1, Premi Devi Mayengbam2, M. Dasgupta2, M. Sreedhar1 and Shinglai Tholemfhuang1
1MFPI - Quality Control Laboratory, PJTS Agricultural University, Rajendranagar, Hyderabad, Telangana, India
2Division of Horticulture, ICAR Research Complex for NEH Region, Imphal, Manipur, India
*Corresponding author

The objective of the present study was to assess the nutrient and antioxidant properties of fresh, primary and secondary processed King chilli (Capsicum chinense) products. Six secondary products (King chilli sauce with pulp and extract, king chilli toffee, curry paste, fish masala powder and sprinkler masala powder) were developed by incorporating varying amounts of King chilli. Antioxidant and bioactive components were estimated using standard methods in triplicates and were subjected to sensory evaluation studies. Fibre content in fresh and processed products of King chilli ranged from 0.36% to 8.90%. Higher fat content (3.30%) was found in dry King chilli. Protein content ranged from 0.12% to 10.27%. Reducing sugar values ranged from 1.26 mg/g to 2.11 mg/g. Highest TSS content (3.67 mg/g) was found in fish masala powder and the least (0.69 mg/g) was found in fresh King chilli. Highest ascorbate content was found in fresh King chilli as compared to the primary and secondary processed products. Capsaicin content was highest (7.65%) in fresh King chilli. Proline content in King chilli and its products ranged from 5.02 to104.28 µmol/g. DPPH scavenging activity (36.86%) and reducing power (0.55 abs) was highest in dry King chilli. Total flavonoid content was found to be highest (22.49 mg/g) in dry King chilli. Total phenolic content ranged from 20.61 to 410.76 mg/g of PE). Highest carotenoid content (3.99 mg/g) was observed in dry King chilli. Statistical analysis showed that the total phenolic content in different King chilli products was strongly correlated (p>0.005) with scavenging DPPH (r=0.95), reducing power(r=0.95) and total flavonoid content (r=0.86). In the vision of modern era, processed foods are earning distinction and gaining higher preference globally among the consumers. This study shows that processed King chilli products have health beneficial bioactive compounds and its value added products could have a high demand in the global market if processing of King chilli is taken up in a big way.

Keywords: King chilli, Processing, Value addition, Nutrient and Antioxidant properties

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How to cite this article:

Aparna Kuna, Manas Ranjan Sahoo, M. Sowmya, Premi Devi Mayengbam, M.Dasgupta, M. Sreedhar and Shinglai Tholemfhuang. 2018. Nutrient and Antioxidant Properties of Value Added King Chilli (Capsicum chinense) Products.Int.J.Curr.Microbiol.App.Sci. 7(6): 1-8. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.