Sweet Chili Flour Obtainment (Capsicum annuum) and Physicochemical and Functional Properties Determination

Abstract

The aim of the study was obtained Chili flour and their physicochemical and functional characterization. The chili powder or flour, for industrial and domestic use, facilitates its conservation and delays its deterioration, due to the reduction of its humidity. Capsicum species are fruit and vegetable products that have a good drying behaviour due to their resistance to color changes caused by temperature gradients and preserving the product quality (sensorial and nutritional characteristics). The drying kinetics of chili ( Capsicum annuum ) was established to obtain flour with drying trays and its physiochemical and functional properties were determined. The samples presented 9±0.2° Brix, 91.18% humidity and green coloration were adapted to 0, 1×2, 3×2, 3 cm samples, dried at 50, 60 and 70°C temperatures on a tray with forced air speed of 2,7m/s, continual weight. When comparing the physiochemical variables %H, aw, pH and color, a significant difference was observed for the study treatments between them (p<0.05) which did not show up on the acidity property. Regarding the functional properties, between the evaluated treatments, the WRC (water retention capacity) and the FBC (fat binding capacity), there were significant differences (p<0.05) while on EC (emulsifier capacity) values were more even. Physicochemical and functional properties of chili can be preserved by controlled drying.