Storage stability of colour substance in thermally processed dry chilli powder

Changes in carotenoid pigments as well as ascorbic acid content of dry chil li powder during various conditions of storage were investigated. Ascorbic acid when added at 10% level into the thermally processed chilli powder sub stantially reduced colour impairment during storage. Losses of carotenes to the extent of 13.47-36.62% were observed in the treated chilli powder afte r 150 days of storage at 40 degreesC/70% RH and 30 degreesC/90% RH, respect ively. The unprocessed samples were heavily contaminated with bacteria and fungi compared to the processed and treated samples.