Evaluation of drying temperature and storage time on the water content, aroma and taste of lemon pepper (Zanthoxylum acanthopodium DC.) powder

¹ Department of Agricultural Product Technology, University of HKBP Nommensen, 20234, Medan, North Sumatera, Indonesia
² Alumni of Dept. of Agricultural Product Technology, University of HKBP Nommensen, 20234, Medan, North Sumatera, Indonesia

^* corresponding author: erikalrp@yahoo.de

Abstract

The fruits lemon pepper (Zanthoxylum acanthopodium DC.) are commonly used as flavouring in fresh form. Meanwhile, the lemon pepper fruits are perishable and easily attacked by fungi and loss its colour and fragrance. In this study, during a 4-week storage, the effects of drying temperature (40, 50, 60 and 70 ^oC) in a hot oven on water content, aroma and taste intensity of lemon pepper powder were evaluated. The initial average moisture content of fresh lemon pepper is 68,5 %. Among the four drying temperature that were used, 40 ^oC and 70 ^oC showed no significant different effect on water content, while 50 ^oC and 60 ^oC produced a lower water content. The intensity of the aroma and taste of lemon pepper decreases significantly with the increase of drying temperature. The moisture content, aroma and taste intensity were also decreased significantly during the experimental storage period (4 weeks). Our experiment has shown that lemon pepper powder dried at 40 ^oC has a lower water content and can maintain aroma and taste better than lemon pepper dried at 50–70 ^oC in a hot air oven. Therefore, the drying temperature of 40 ^oC is a better option for drying lemon pepper.