Preparation and Physio-chemical properties of green chilli (Capsicum annuum L.) paste using natural preservatives

Abstract

A study was conducted in Vegetable Science Laboratory, College of Horticulture, Rajendranagar, Hyderabad during the period from January 2022 to March 2022. The main objective of the investigation was to standardize the preparation, quality, sensory characteristics of the green chilli paste under ambient conditions using the variety Teja for developing a technique to preserve the green chilli paste. The experiment was carried out in Factorial Completely Randomized Design (FCRD) with control using contrast method of analysis compared with 21 treatments. The study revealed that significant differences were recorded among the treatments, storage intervals and their interactions of the green chilli paste due to effect of different treatment combinations. The results of the study on physical parameters revealed that the conversion ratio of the green chilli fruit to the paste found non-significant. Among the chemical parameters, the results showed that chilli paste prepared with clove oil (0.125%), vinegar (6%) and salt (2%) (T18) recorded highest total chlorophyll (0.3244 mg 100 g-1), titratable acidity (0.28), pH (4.0), and TSS (15.8 oBrix) with minimum increment by the end of the storage period and all the parameters are significantly differed among the treatments, storage and their interactions. The results of organoleptic evaluation can be disclosed that colour (7.93), flavour (7.80), texture (7.48), taste/pungency (7.96) and overall acceptability (7.92) found best in (T18) (clove oil-0.125%, vinegar-6% and salt-2%) and differed significantly. Overall, T18 was the most effective treatment. The study also paved the way for working with other varieties, long storage, using different types of bagging materials, and developing new and more sustainable technologies to preserve green chilli paste with adequate nutritional quality, hygiene, and value addition.