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
MOHAMMED AL-SEBAEAI1 , ANIL KR. CHAUHAN , ARVIND , RAVI PRATAP SINGH , POONAM YADAV , SANA FATMA6 & KMLESH KUMAR MAURYA
Abstract
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.
د. محمد احمد قاسم السباعي | Dr. Mohammed Ahmed Qasem Alsebaeai | 7080