Table 1 Physicochemical analysis of 1% fresh green, red and reconstituted chili food products during storage

Colour measurement

 L^*

2.69 ± 0.03^c

2.01 ± 0.07^c

18.44 ± 1.35^c

11.61 ± 0.61^c

12.3 ± 0.06^b

8.44 ± 0.3^b

24.06 ± 0.08^a

26.79 ± 0.1^a

 a^*

12.35 ± 0.1^b

7.94 ± 0.18^b

27.05 ± 0.06^d

19.41 ± 0.74^ab

14.9 ± 0.1^c

7.34 ± 0.06^c

13.92 ± 0.03^c

10.62 ± 0.03^b

 b^*

12.64 ± 0.09^a

8.19 ± 0.16^a

25.94 ± 0.51^c

14.72 ± 0.74^c

19.32 ± 0.10^a

11.19 ± 0.22^a

8.05 ± 0.06^b

7.62 ± 0.11^c

 Chroma

1.35 ± 0.01^b

1.32 ± 0.1^b

37.50 ± 0.51^b

24.37 ± 0.15^b

0.88 ± 0.0^b

0.72 ± 0.0^b

16.08 ± 0.51^a

13.07 ± 0.14^a

 Hue angle

70.63 ± 0.18^b

68.23 ± 0.58^c

0.76 ± 0.0^c

0.65 ± 0.01^b

72.93 ± 0.80^a

67.9 ± 3.59^c

0.52 ± 0.0^b

0.62 ± 0.0^b

 Total chlorophyll content (mg/100 g)

0.55 ± 0.38^c

1.90 ± 0.08^d

na

na

1.71 ± 0.6^c

1.27 ± 0.55^b

na

na

 Carotenoid content (g/100 g)

na

na

0.05 ± 0.01^c

1.9 ± 0.03^a

na

na

0.65 ± 0.01^c

1.35 ± 0.02^c