Srinivasan R

Department of English

School of Social Sciences & Languages

Vellore Campus

Nalini N

Department of Information Security

School of Computer Science and Engineering

Ramesh N

Department of Bio-Medical Sciences

School of Bio Sciences and Technology

Gothandam K-M

Department of Biotechnology

Vaibhav Kumar M

Vellore Institute of Technology (VIT) is a private university located in&nbsp;Tamil Nadu, India. Founded in 1984, as Vellore Engineering College, the institution offers 20 undergraduate, 34 postgraduate, four integrated and four research programs. It has campuses in Vellore, Amravati, Bhopal and Chennai.

VIT is one of the top ranked private universities in India according to NIRF, THE and QS Rankings.&nbsp;Govt. of India has recognized&nbsp;VIT, Vellore as an&nbsp;Institution of Eminence. This has allowed VIT to take independent quality initiatives and move up in world ranking.

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VIT University

Annual Research & Review in Biology

BACKGROUND: A randomized block design experiment was performed to investigate the influence of drying on the physical, chemical and nutritional quality attributes of five prominent cultivars of India under sun drying (SD) (mean temperature 35.5 °C, average daily radiation 5.26 kW h m−2 and mean relative humidity 73.66% RH), hot air drying (HD) at 65 °C, microwave vacuum drying (MVD) (800 W, 5 kPa) and freeze drying (FD) (−50 °C, 5 kPa). Water activity, pH, total phenolic content (TPC), ascorbic acid (AA), capsaicin, β-carotene, color and Scoville heat unit were studied. RESULTS: TPC, AA, capsaicin content, β-carotene, color and water activity were significantly affected by the drying method. FD was observed to be most efficient in minimizing the loss of color, capsaicin and β-carotene. The hotness of analyzed samples decreased in the order ‘Bird's Eye’ &gt; ‘Sannam S4’ &gt; ‘CO-4’ &gt; ‘PLR-1’ &gt; ‘PKM-1’ among the studied cultivars, and FD &gt; MVD &gt; HD &gt; SD among the drying methods. CONCLUSION: The FD method was observed to be the most efficient drying method for retaining capsaicin content over other drying methods (SD, HD, MVD), whereas MVD was found to be most efficient in minimizing the loss to nutritional attributes for all five pepper cultivars. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry

Journal of the Science of Food and Agriculture

Effect of drying methods (microwave vacuum, freeze, hot air and sun drying) on physical, chemical and nutritional attributes of five pepper (Capsicum annuum var. annuum) cultivars

Analysis of Stress Responsive Genes in Capsicum for Salinity Responses

Journal	Annual Research & Review in Biology
Publisher	Sciencedomain International
Open Access	0