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Effect of milling methods on quality parameters of Byadagi chilli - Couverture souple

Madolli, Mallappa; Hiregoudar, Sharankumar; Bai, Roopa

 
9783659163449: Effect of milling methods on quality parameters of Byadagi chilli
Couverture souple
ISBN 10 : 3659163449 ISBN 13 : 9783659163449
Editeur : LAP LAMBERT Academic Publishing, 2015

Synopsis

The present investigation was carried out to determine the effect of milling methods on quality parameter of the Byadagi chilli. The dried chillies were milled to obtain powder using selected milling machines viz., spice pulveriser, low temperature pulveriser and cryogenic grinder. The quality parameters viz., colour, ascorbic acid, capsaicin content and pH of chilli powder obtained from cryogenic grinder is significantly different from spice pulveriser followed by low temperature grinder. The colour values of cryogrinder chilli powder were observed to be 40.15 (L*), 33.66 (a*) and 36.80 (b*) and was found much better than low temperature pulveriser 39.34 (L*), 32.03 (a*) and 37.28(b*) and spice pulveriser 35.84 (L*), 30.09 (a*) and 31.39(b*), respectively. The ascorbic acid (18.57mg/100g) and capsaicin content (0.017%) was found to be retained more in cryogrinder compare to other methods. The aflatoxin content found to be nil in all the samples.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

The present investigation was carried out to determine the effect of milling methods on quality parameter of the Byadagi chilli. The dried chillies were milled to obtain powder using selected milling machines viz., spice pulveriser, low temperature pulveriser and cryogenic grinder. The quality parameters viz., colour, ascorbic acid, capsaicin content and pH of chilli powder obtained from cryogenic grinder is significantly different from spice pulveriser followed by low temperature grinder. The colour values of cryogrinder chilli powder were observed to be 40.15 (L*), 33.66 (a*) and 36.80 (b*) and was found much better than low temperature pulveriser 39.34 (L*), 32.03 (a*) and 37.28(b*) and spice pulveriser 35.84 (L*), 30.09 (a*) and 31.39(b*), respectively. The ascorbic acid (18.57mg/100g) and capsaicin content (0.017%) was found to be retained more in cryogrinder compare to other methods. The aflatoxin content found to be nil in all the samples.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2015
Langue
anglais
ISBN 10 
3659163449
ISBN 13 
9783659163449
Reliure
Broché
Nombre de pages
60
Coordonnées du fabricant
non disponible
Personne responsable
KreGa Onlinehandel GmbH
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info@krega-onlinehandel.de

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