Chlorophyll and color of green chilli puree as affected by mesh size and temperature

Abstract

Chlorophyll content and total color were studied at selected mesh size (# 10, 12 and 14) and temperature (0 to 100° C) of green chilli puree. Results indicated that both chlorophyll and color varied significantly (p ≤ 0.05) with temperature and the mesh size through which the chillies were pureed. Chlorophyll content of green chilli puree increased with increased fineness but decreased linearly with process temperature. Up to 60% loss of chlorophyll was observed while the puree was heated for 15 min at 100° C. The Hunter color values combination ‐La/b described closely the linear variation of the total color of green chilli puree with temperature. Relationship between total color with the chlorophyll content of green chilli puree was described using a linear relationship. Storage of puree at room temperature for a period of six months resulted in color degradation as evidenced by decreased Hunter color values.