Colour stability of paprika and chilli powder

Powders from two paprika cultivars and one chilli were stored in air at 37 degrees C in the dark for accelerated shelf life testing. Addition of seed was tested in the ratios 100:10, 100:45 or 100:60 g dry flesh:g dry seed. Q uality was determined by extractable and surface colour and sensory analysi s. Grinding by hammer mill or plate grinder did not influence colour stabil ity. Addition of seed to the flesh slowed the rate of colour loss, but, as the initial colour was diluted by the seed, the overall shelf life decrease d. However, pungency of chilli and yield would be significantly reduced if no seed was added. Storage under nitrogen gave the best extension of shelf life. Adding vitamin E also extended shelf life. Addition of seed oil produ ced a rancid odour and did not reduce colour loss.