Effect of Soaking Techniques and Pasteurization with and Without Acids on Some Quality Attributes of Chili Puree Prepared from Capsicum annuum Variety Kulai

Abstract

Dried chilies (Capsicum annuum Variety Kulai) were reconstituted using two different soaking techniques (cold water and boiled water soakings), crushing and stone-grinding into a fine puree and pasteurized with and without citric and acetic acids. The quality attributes of chili puree were evaluated regarding pH, moisture, Hunter surface color (L, a, b and hue angle and chroma), extractable color (ASTA units) and capsaicinoid content. Results showed that different soaking techniques had a pronounced effect on the pH, moisture content, Hunter surface color, extractable color, hue angle and chroma of the puree. However, chili puree prepared by boiled-water soaking had lower capsaicin and dihydrocapsaicin concentrations compared to cold water soaking. Pasteurization did not seem to give an effect on the Hunter surface color (L, a, and b) and pungency of the puree produced. Overall, the combined treatments of boiled water soaking and pasteurization in the presence of a mixture of 1 % acetic acid (AA) and 0.2% citric acid (CA) conferred the best puree quality.