عنوان المقالة:Effect of the drying methods on the quality and characterization of green chilli powder Effect of the drying methods on the quality and characterization of green chilli powder
A study was conducted on “Effect of drying methods on the quality and characterization of green chilli powder”. The effect of different methods viz- lyophilize drying, Tray drying and Sun drying and other quality parameter like- physio-chemical and microbial content in green chilli (varieties -Pusa jwala and Jalapeno M) powder were investigated. By lyophilize drying method best results were observed in terms of Green Colour, higher ascorbic acid (165.20mg/100g) and capsaicin content (0.135 mg/100g) than other drying methods. The capsaicin contents were found in all dried green chilli trials varied from 0.069 to 0.135mg/100g. The characterization of powders was determined by SEM and the shape of particle was observed spherical so it means powders are amorphous form not crystalline. The high microbial count was found in sun dried green chilli. There were significant different in between drying methods and the varieties (P≤0.05). The green color was found more in Pusa jwala variety chilli by lyophilize drying methods and chemical quality attributes was also found significantly in Pusa jwala variety of green chilli powder.
تاريخ النشر
01/11/2017
الناشر
International Journal of Food Science and Nutrition
د. محمد احمد قاسم السباعي | Dr. Mohammed Ahmed Qasem Alsebaeai | 6921