Usha Nandhini Devi Harinarayanan¹*, Karthikeyan Subburamulu² and Geetha Padmanaban²

¹Department of Vegetable Science, Horticultural College and Research Institute for Women, TamilNadu Agricultural University, Tiruchirapalli, Tamil Nadu, India
²Centre for Post Harvest Technology, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, Tamil Nadu, India

*Corresponding Author: Usha Nandhini Devi Harinarayanan, Department of Vegetable Science, Horticultural College and Research Institute for Women, TamilNadu Agricultural University, Tiruchirapalli, Tamil Nadu, India.

Received: April 25, 2025; Published: May 20, 2025

Abstract

Tamil Nadu Agricultural University, TamilNadu, India has identified chilli genotypes showing higher levels of pungency of more than 1.0Lakh SHU which can be a potential substitute for the chilli now being commercially utilized in food industries in TamilNadu. This project, therefore aimed to develop and standardise novel value added products in chilli such as chilli paste, chilli sauce and canned chillies from the high pungent chilli genotype developed at the Department of Vegetable Science, Horticultural College and Research Institute, TamilNadu Agricultural University, Coimbatore, TamilNadu and to optimize the storage conditions of the processed products. Value added products such as chilli paste, chilli sauce and canned chillies were prepared from the high pungent chilli genotype and packed in different packing materials. Observations were recorded on the shelf life of the products, moisture content, Total Soluble Solids, Vitamin C, Capsaicin and Capsanthin contents. Sensory evaluation of the value added products was also done. Among the packaging materials, the highest shelf life and other physico chemical properties was recorded in glass containers stored under cold conditions. The combination of traditional chilli heat with innovative processing techniques creates products that offer both unique flavors and practical uses. This fusion can cater to diverse culinary needs and preferences, from enhancing flavor profiles to providing convenience in cooking. These value-added products not only capitalize on the pungency of Capsicum chinense but also introduce novel applications that can attract different consumer segments, including those looking for convenience, novelty, or specific flavor profiles.

Keywords:High Pungent Chilli; Value Addition; Standardisation; Storage Conditions; Commercialization

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Citation

Citation: Usha Nandhini Devi Harinarayanan., et al. “Value Added Products in Chilli (Capsicum Chinense Jacq.) - A Fusion of Novelty and Pungency".Acta Scientific Nutritional Health 9.6 (2025): 32-38.

Copyright

Copyright: © 2025 Usha Nandhini Devi Harinarayanan., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.