عنوان المقالة:Effect of Storagibility on the Shelf Life of Green Chilli Powder Using Different Packaging Materials Effect of Storagibility on the Shelf Life of Green Chilli Powder Using Different Packaging Materials
Mohammed A. Al-Sebaeai , Anil Kumar Chauhan , Arvind , S Hemalat
الملخص الانجليزي
The experiment was conducted to evaluate the effect of packaging materials and storage conditions on the shelf life of Pusa Jwara green chilli variety. Green chili powders (Capsicum annuum) produced by (lyophilize, Tray and sun Drying), packed in two packaging materials (High polypropylene and Flexible Packaging Foil) and stored under two temperatures (37 and 5 ºC). Considering its change of moisture, Vitamin C, microbial contents and sensory evaluation without the addition of any chemical preservatives. The experiment used vitamin C, moisture content, microbial analysis and sensory evaluation to determine the shelf life during storage periods till 180 days. Green chili powder packaging in Flexible Packaging Foil after storage under 5 ºC retained vitamin C and colour, under this condition the retention of shelf life and quality of green chilli can be extended up to 6 months without using any synthesis preservatives
تاريخ النشر
01/09/2017
الناشر
International Journal of Innovative Research in Science, Engineering and Technology
د. محمد احمد قاسم السباعي | Dr. Mohammed Ahmed Qasem Alsebaeai | 6930