Blanching is an essential pretreatment in red chili powder processing to inactivate enzymes and preserve quality. This study compared steam and boiling water blanching effects on drying characteristics and physicochemical properties of red chili powder. A completely randomized design was used with blanching methods (steam and boiling) and durations of 5, 10, 15, and 20 minutes. Statistical analysis included ANOVA, Duncan’s multiple range test (1% and 5%), and Pearson correlation. Results showed that blanching methods and durations affected the physico-chemical characteristics of red chili powder. The best outcome was obtained at 10 minutes, 20.12% yield, 7.33% moisture content, and 55.73 mg/100g vitamin C, with value colors of L* (brightness), a* and b* being 38.20, 15.03, and 28.57, respectively. Among the five parameters tested, yield and vitamin C were significantly and negatively correlated with blanching time using the boiled method at the 95% confidence level (p<0.05). Meanwhile, water content, vitamin C, and ash content were significantly and negatively correlated with blanching time when using the steamed method at the 95% confidence level (p<0.05). In both blanching methods, there was a significant positive correlation among ash content, water content, and vitamin C at the 95% confidence level (p<0.05). Based on the results, a 10-minute blanching duration was found to be optimal for steam blanching of red chili powder. Based on the findings, steam blanching for 10 minutes is recommended to preserve the functional qualities of red chili powder.
Renate et al. (Fri,) studied this question.