Effect of Radio Frequency Heating on Physical and Biochemical Parameters of Black Pepper Powder

P. F. Mathad; Udaykumar Nidoni; S. G. Ambrish; Nagaraj Naik

doi:10.52151/jae2019564.1693

Authors

P. F. Mathad Author
Udaykumar Nidoni Author
S. G. Ambrish Author
Nagaraj Naik Author

DOI:

https://doi.org/10.52151/jae2019564.1693

Keywords:

RF heating, black pepper powder, quality of black pepper

Abstract

The effect of radio-frequency (RF) heating on quality parameters of powdered black pepper spice was investigated. Black pepper powder was treated with RF energy to achieve 70o C average temperature maintained for 15 minutes. There was no significant difference in colour, water activity and piperine content of RF-treated and untreated black pepper powder. The essential oil extracted from the treated and untreated black pepper powder was 0.52 g and 0.55 g, respectively. Total phenolic contents of black pepper essential oil were 0.29±0.02 mg GAE. g-1 oil for untreated sample and 0.30±0.02 for RF-treated sample. The results suggested that RF heating can be effectively used for black pepper powder without significant changes in its physical and biochemical parameters.

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