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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(8): 2488-2497
DOI: https://doi.org/10.20546/ijcmas.2018.708.252


Microscopic Characterizations of Green Chilli Powder
Mohammed Alsebaeai1, 2*, Anil Kumar Chauhan1, Arvind1, Poonam Yadav1, Muneer AL-Sayadi2, Sam Al-Dalali2 and Hamid Al Eryani2
1Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India
2Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, University of IBB, Yemen
*Corresponding author
Abstract:

Green chilli was dried by different drying methods viz., lyophilize drying, Tray drying and Sun drying. Physio-chemical parameters, Scanning Electron Microscopy and X-Ray Diffraction in green chilli powder were investigated. Best results were observed by using lyophilize drying method in terms of Vitamin C and other qualities attribute in comparison to other drying methods. The characterization of green chilli powders was evaluated by Scanning Electron Microscopy and X- Ray Diffraction. The shape of green chilli powders particle was observed spherical and an amorphous form by using Scanning Electron Microscopy. The results obtained by X- Ray Diffraction indicated that there is no difference in the backbone structures of the green chilli powders.


Keywords: Green Chilli, Drying chilli, quality, SEM, XRD
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How to cite this article:

Mohammed Alsebaeai, Anil Kumar Chauhan, Arvind, Poonam Yadav, Muneer AL-Sayadi, Sam Al-Dalali and Hamid Al Eryani. 2018. Microscopic Characterizations of Green Chilli Powder.Int.J.Curr.Microbiol.App.Sci. 7(8): 2488-2497. doi: https://doi.org/10.20546/ijcmas.2018.708.252