Effects of Three Processing Methods on Physicochemical Properties,Capsaicinoids and Volatile Components of Xiaomila Chili
This study investigated the changes in physicochemical properties,capsaicinoid contents,and volatile components of Xiaomila chili under microwave,deep-frying,and dry-heating processing.After microwave processing at 700 W for 3 min,deep-frying at 160 ℃ for 5 min,and dry-heating processing at 160℃ for 15 min,the moisture content of the Xiaomila chili decreased to 9.12g/100g,12.47 g/100 g,and 66.62 g/100g,respectively,indicating that the dehydration rates of Xiaomila chili during microwave and deep-frying processing were significantly faster than that during dry-heating processing.Both microwave and deep-frying processing resulted in rapid darkening and even charring of the Xiaomila chili skin.After microwave processing at 700 W for 1 min,deep-frying at 160 ℃ for 5 min,and dry-heating processing at 80 ℃ for 15 min,the capsaicinoid content of the Xiaomila chili decreased to 74.80％,32.90％,and 60.34％of the unprocessed samples.The caramel and roasted aromas of the Xiaomila chili were significantly enhanced after microwave and deep-frying processing,while the overall flavor of the Xiaomila chili did not change significantly after dry-heating processing.
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