เอกสารการประชุมวิชาการและเสนอผลงานวิจัย มหาวิทยาลัยทักษิณ ครั้งที่ 19 2552 - page 1421

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2
Abstract
Study on factor involved carotenoid contents and color in fresh and dried chilli ( Capsicum annuum
L.var. acuminatum Fingerh.) processing soak them with variety of chemical substance to receive colorful dried
chili and high quantity of carotenoid. General method for making dried chili could be done by bringing fresh chili
to scald for 10 minutes per a kilogram of chili, the chili has consistently of red color. After that, drying with
sunlight or roast with hot air by roasting machine, the temperature in this step effected the color of dried chili due
to heat and effected polyphenol oxidase and peroxidase could work very well then the red chili get dark easily.
From this the study and experiment, some chemical substance such as ascorbic acid, sodium chloride, green tea,
acetic acid and calcium hydroxide could stop the activities of polyphenol oxidase and peroxidase thus, fresh chili
was boiled with the stream for 10 minutes and soaked in the chemical substance for 30 minutes and drying with
hot air at 60 0C could give the result in dried chili which color is brighter than the dried chili which was sold in
the market. Measuring color from both fresh and dried chilli by extraction with organic solution (acetone), found
the value at 0.4-0.8, wave length 460 nm.The result in color measurement in L* a* b*, dried chili which was
steamed before drying gives brighter color than dried chili that, which was not steamed. Beside that, the study for
enzyme related to browning found that the chili extracted which was soaked by using chemical substance and
was streamed with the vapor has amount of enzyme less than the chili which was not steamed and amount of
carotenoid, for dried chili which was streamed before drying in the enzyme is higher than dried chili which was
not streamed before drying The research is color changing determination process of dried chili during condition
keeping . This method will develope for making dried chili as the material for extraction color apply in food
industry.
Key words : carotenoids; color; Capsicum annuum L. var. acuminatum; polyphenol oxidase; peroxidase
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