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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 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 7, Issue:8, August, 2018
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38
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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
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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