Collection of King chill from NEHRI. Introduction. Objectives. King Chilli is an exotic crop which belongs to the species Capsicum chinense Jacq. cultivated in ...
DEVELOPMENT AND STANDARDIZATION OF VALUE ADDED PRODUCTS WITH KING CHILLI (Capsicum Chinense Jacq) M. Sowmya 1, Aparna Kuna1, Manas Ranjan Sahoo2, Premi Devi Mayengbam2 and Sreedhar. M1 1MFPI
- Quality Control Laboratory, PJTS Agricultural University, Rajendranagar, Hyderabad 2Division of Horticulture, ICAR Research Complex for NEH Region, Imphal, Manipur
Introduction King Chilli is an exotic crop which belongs to the species Capsicum chinense Jacq. cultivated in Myanmar and Indian states of Assam, Nagaland and Manipur. In 2007, King chill was awarded as world’s hottest chilli by Guinness book of world records. The King chilli grown in North Eastern Hill Regions of India (NEHRI) is utilized in fresh form by the local people, but there are not many value added products. Hence a study was taken up to formulate various value added products and standardize them.
Objectives
Results
King chilli sauces (sauce with pulp, extract, sweet sauce, ketchup), pickles, chocolates and spice powders with pulp, extracts and dehydrated King chilli, using primary and secondary processing methods were developed, standardized and subjected to sensory evaluation.
The results indicated that the products prepared with King chilli using different processing methods and variants like King chilli sauces, pickles, spice powders and King chilli chocolates were well accepted by the sensory panellists. Among all the products, King chilli chocolates were rated the best (7.93 ± 1.03 to 8.26 ± 1.03) followed by King chilli sauces (7.33 ± 1.04 to 7.54 ± 0.83) followed by spice powders (6.93 ± 1.71 to 7.86 ± 1.24) and King chilli pickles (6.20 ± 1.162 to 7.80 ± 0.941).
Methodology
King chilli Pickles
King chilli Sauces
9
Collection of King chill from NEHRI
8 7 6
Curry paste 05
5
Curry paste 10
4
Curry paste20
3
Pickle 1
2
Pickle 2
1
Pickle 3
0 Colour
Flavour
Texture
Taste
Overall Acceptability
Sensory Attributes
Northern East Hill Regions
From ICAR – NEH, Imphal Farm
Manipur
From Imphal Market
King chilli Spice powders
King chilli Chocolates
8
9
7
8
6
7
Primary Processing
Sprinkler masala
4
Fish masala 3
Pulp
Garam masala
2
Powder Blanching
5 King chilli candy 4 3
King chilli center hot
2
1
Cleaning and Grading
King chilli toffee
6
5
King chilli chocolate
1
0
0 Colour
Flavour
Texture
Taste
Overall Acceptability
Sensory Attributes
Colour
Flavour
Texture
Taste
Overall Acceptability
Sensory Attributes
Conclusion Various King chilli products can be developed by using standardised processing methods/technologies with better shelf life, which can reduce post-harvest losses of King chillies.
Secondary Processing
The standardized value added products with King chilli can have high agro-industrial potential with good economic viability and the processing technologies developed can be adapted by the farmers and self help groups of North Eastern hill regions of India for commercialization. King chilli sauces
King chilli p Spice powders
Acknowledgments The authors Acknowledge DBT Twining Project for NEH of India for funding and supporting the entire work carried out at PJTSAU, Hyderabad and ICAR – NEH, Imphal, Manipur. RESEARCH POSTER PRESENTATION DESIGN © 2015
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King chilli pickles
Sensory evaluation of the Products
King chilli Chocolates
