Effect of milling methods on quality parameters of Byadagi chilli

The present investigation was carried out to determine the effect of milling methods on quality parameter of the Byadagi chilli. The dried chillies were milled to obtain powder using selected milling machines viz., spice pulveriser, low temperature pulveriser and cryogenic grinder. The quality parameters viz., colour, ascorbic acid, capsaicin content and pH of chilli powder obtained from cryogenic grinder is significantly different from spice pulveriser followed by low temperature grinder. The colour values of cryogrinder chilli powder were observed to be 40.15 (L*), 33.66 (a*) and 36.80 (b*) and was found much better than low temperature pulveriser 39.34 (L*), 32.03 (a*) and 37.28(b*) and spice pulveriser 35.84 (L*), 30.09 (a*) and 31.39(b*), respectively. The ascorbic acid (18.57mg/100g) and capsaicin content (0.017%) was found to be retained more in cryogrinder compare to other methods. The aflatoxin content found to be nil in all the samples.