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Journal of Food Technology Research

June 2021, Volume 8, 1, pp 18-25

Effect of Blanching Time and Drying Method on Quality of Black Pepper (Piper nigrum)

Suchana Paul

,

Rumman Ara

,

Munshi Rashid Ahmad

,

Pradip Hajong

,

Gourango Paul

,

Md. Shahriar Kobir

,

Md Hafizur Rahman

Suchana Paul 1 ,

Rumman Ara 2
Munshi Rashid Ahmad 3
Pradip Hajong 1 Gourango Paul 1 Md. Shahriar Kobir 1 Md Hafizur Rahman 1 
  1. Scientific Officer, Bangladesh Agricultural Research Institute, Bangladesh. 1

  2. Principal Scientific Officer, Bangladesh Agricultural Research Institute, Bangladesh. 2

  3. Chief Scientific Officer, Bangladesh Agricultural Research Institute, Bangladesh. 3

Pages: 18-25

DOI: 10.18488/journal.58.2021.81.18.25

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Article History:

Received: 12 January, 2021
Revised: 08 February, 2021
Accepted: 26 February, 2021
Published: 09 March, 2021


Abstract:

Quality of black pepper highly depends on pre-drying treatment and drying method. A pre-drying treatment, blanching (dipping in boiled water), is practiced in different countries. However, Bangladesh is yet to follow this technique to produce black pepper. So, this study investigated the effect of blanching, blanching time, and drying method on¬¬¬ black pepper quality. Pepper berries were treated in boiled water (blanched) for 1, 2, 3, 4, 5 minutes and kept fresh (untreated). Both treated and untreated pepper berries were dried under the open sun and in a mechanical dryer. Results showed that blanching time negatively correlated with drying duration for both mechanical and sun-drying method. Blanching limited the moisture content of dried pepper 5.33-11.52%, where the moisture content of untreated sun-dried black pepper was more than 12%. Mechanical dryer needed the lowest time over open sun-drying and decreased the moisture % to a safer level (<10%). The moderately blanched (1-3 min) black pepper was attracted by the consumers due to its uniform shiny black color. In contrast, untreated pepper could not meet the consumers' desire. Again, blanching for longer time deteriorated black peppers’ color and consequently decreased consumers' preference level to buy.
Contribution/ Originality
This study is one of the very few studies investigating the effect of blanching, blanching time, and drying method on the quality of black pepper.

Keywords:

Black pepper, Processing, Blanching, Blanching time, Color, Drying, Quality, Mechanical dryer.

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Funding:

This research was executed by the allocated budget of Bangladesh Agricultural Research Institute (BARI) during 2017-18 to conduct the regular annual research program.

Competing Interests:

The authors declare that they have no competing interests.

Acknowledgement:

This research was conducted under BARI annual research program during 2017-18. The authors are thankful to Bangladesh Agricultural Research Institute (BARI) authority for financial and logistic support. The authors are grateful to Hill Agricultural Research Station, Ramgarh, for pepper berries, and acknowledge the continuous support of Scientific Assistant (SA) and supporting staff.

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