Physicochemical and Nutritional Characteristics of Chilli Cultivars

Autor:	V. Krithika, S. Radhai Sri
Rok vydání:	2014
Předmět:	Basic knowledge Seasoning Moisture Yellow colour Flavour food and beverages Food science Cultivar Water insoluble Biology Water content
Zdroj:	ScieXplore: International Journal of Research in Science. 1:117
ISSN:	2350-0999 2349-8919
DOI:	10.15613/sijrs/2014/v1i2/67550
Popis:	Chillies, the dried red fruit of genus capsicum represent the essential fraction of agricultural produce. Chilli, imparts colour and characteristic pungent flavour apart from being used as a seasoning factor. Analyzing the physicochemical characteristics of chilli is important to understand their quality. Considering this moisture, ash, water insoluble ash, acid insoluble ash, capsaicin content, colour value, total carbohydrate, protein, fat, fiber, total phenols were analyzed using the standard procedures for the chilli samples viz., Sattur S4, Sangli Sannam, Tomato Chilli and Byadagi . Colour value test (Hunter Lab Colour Meter) confirms that all the samples had bright red with relative yellow colour recommended by BIS (IS 2322:1998). Basic knowledge about existing varieties and its quality factor is ultimately necessary to exploit their hidden positive bioactive markers at appropriate places.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a6ca96478713906e33ce60b8629db716 https://doi.org/10.15613/sijrs/2014/v1i2/67550 Zobrazit plný text záznamu