The effect of processing treatments on the shelf life and nutritional quality of green chilli (Capsicum annuum L.) powder

• Main Authors: Sarker, Md. Sazzat Hossain, Hasan, S. M. K., Aziz, Mohammad Gulzarul, Islam, M. Toihidul, Azam, S. M. R., Roy, S., Ibrahim, Mohd Nordin
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia Press 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/18761/1/75.%20The%20effect%20ofprocessing%20treatments.pdf; http://psasir.upm.edu.my/id/eprint/18761/; http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2035%20(4)%20Nov.%202012/14%20Page%20843-852.pdf

An attempt was undertaken to investigate the effect of various common processing treatments, such as (a) without pedicle and cut longitudinally plus treated with 0.01% potassium metabisulphite (KMS), (b) without pedicle and sliced, (c) without pedicle as a whole, and (d) as a normal whole green chil...