PROCESSING EFFECT ON OLEORESIN RETENTION OF AKABARE CHILLI (CAPSICUM CHINENSE

Abstract

Akabare chili (Capsicum chinense) is one of the intensely species of chilli peppers of the Capsicum genus. Ripened and fully matured akabare chillies grown in Sidhuwa and Danabari (Dhankuta District) were collected and analyzed for length, breadth and Weight. Moisture contents were 87.4% and 84.45% and oleoresin contents were 1.67% (wb) and 1.56% (wb) in Sidhuwa and Danabari samples respectively under chemical analysis. Blanching was considered as pre-treatment method and found 2 min as optimizing time. There was no significant effect (p≤0.05) of blanching in oleoresin contents of dried chillies for Cabinet drier, Solar drier and Sun drying. Drying methods caused the significant different (p≤0.05) in oleoresin content and Akabare chilli has maximum oleoresin content with compared to sun and solar drying methods at 60 °C on wet basis. Extraction time also significantly affected (p≤0.05) the yield. 12 h of extraction time gave the maximum yield of oleoresin compared with 4h, 8h, 12h and 16h. This dissertation works showed the oleoresin retention of chilies depend on Processing effect.