Effect of Blanching Duration and Drying Methods on the Proximate Composition of Green Chilies (Capsicum annuum L.)
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چکیده
منابع مشابه
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
The effect of pressure treatments of 100 and 200 MPa (10 and 20 min) and of thermal blanching at 70 C, 80 C and 98 C (1 and 2.5 min), on sweet green and red bell peppers was compared. Pressure treated peppers showed a lower reduction on soluble protein and ascorbic acid contents. Red peppers presented even an increased content of ascorbic acid (15–20%), compared to the untreated peppers. Peroxi...
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ژورنال
عنوان ژورنال: Bhutan Journal of Natural Resources and Development
سال: 2020
ISSN: 2409-2797,2409-5273
DOI: 10.17102/cnr.2020.54