عنوان المقالة:EFFECT OF THERMAL TREATMENT ON THE BIOACTIVE COMPOUNDS IN GREEN CHILLI POWDER EFFECT OF THERMAL TREATMENT ON THE BIOACTIVE COMPOUNDS IN GREEN CHILLI POWDER
د. محمد احمد قاسم السباعي | Dr. Mohammed Ahmed Qasem Alsebaeai | 6886
نوع النشر
مجلة علمية
المؤلفون بالعربي
المؤلفون بالإنجليزي
MOHAMMED AL-SEBAEAI1 , ANIL KR. CHAUHAN , ARVIND , RAVI PRATAP SINGH , POONAM YADAV , SANA FATMA6 & KMLESH KUMAR MAURYA
الملخص الانجليزي
The effects of drying methods, such as sun drying at 30- 42 oC, tray drying at 60 oC and lyophilizer drying, on the quality of dried two local varieties of green chilli in India (Pusa Jwara and Jalapeno M) were investigated. It used for drying method for getting powder after that the bioactive compound were determined. The result showed that the bio-active compound were found higher in variety Pusa Jwara than Jalapeno M, also the result showed that the lyophilizer drying method was the best followed by tray drying and sun drying. There were significantly different among the varieties also among drying methods (P>0.05). The unique colour attributes in the lyophilizer drying, tray drying, and sun drying samples were green.
تاريخ النشر
01/11/2016
الناشر
International Journal of Agricultural
رقم المجلد
6
رقم العدد
6
ISSN/ISBN
2321-0087
رابط DOI
http://www.tjprc.org/
الصفحات
187-194
رابط الملف
تحميل (104 مرات التحميل)
الكلمات المفتاحية
Green Chilli, Green Chilli Powder, Bioactive Compounds, Drying Methods
رجوع