EFFECTS OF PRE-TREATMENT ON PHYSICOCHEMICAL PROPERTIES OF CAPSICUM ANNUM L. WHEN DRYING BY VACUUM TRAY DRYER AND STORAGE AT ROOM TEMPERATURE

Currently, the physicochemical quality of dried chillies is becoming a characteristic consumer choice. A study was conducted to investigate properties drying by vacuum tray dryer (VTD) when compared with sun (SD) and freeze-drying (FD). The highest capsaicin content lowest moisture achieved VTD technique. However, total phenolic antioxidant activity are in FD followed VTD. Furthermore, physiochemical that dry under technique combination different pre-treatment techniques were investigated red during processing storage. fresh pretreated hot blanching(B) gave higher almost 102.9% non-treated sample. blanched samples either B soaking citric acid solution(B+CA) showed L* indicating richness dark colour after Soaking solution (CA) an increase a* value (redness) 29.00 near chillies' colour. retention only for 3 months storage soaked CA then start deteriorate. pretreatment potential method due high-bioactive contents.