A Comparative Study of Antioxidants in Green and Dried Chilli Varieties

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Authors

  • Sivagami Srinivasan
     Department of Biochemistry and Biotechnology, Avinashilingam University for women, Coimbatore-641043 ,IN
  • R. Suhanya
     Department of Biochemistry and Biotechnology, Avinashilingam University for women, Coimbatore-641043 ,IN

Abstract

Chilli is one of the important spices as well as a green grocery Item used in an array of Indian dishes for imparting colour, flavour and pungency to the food. The traditional use of whole or ground chillies is now limited in food and beverage industries, as they do not lend their full characteristic flavour. Now a days, value added chilli products such as oleoresin, essential oil, capsaicin, capsanthin (chilli colour) etc., have gained greater importance in the global market than whole or ground chilli.

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Published

2008-04-01

How to Cite

Srinivasan, S., & Suhanya, R. (2008). A Comparative Study of Antioxidants in Green and Dried Chilli Varieties. The Indian Journal of Nutrition and Dietetics, 45(4), 125–130. Retrieved from http://www.informaticsjournals.com/index.php/ijnd/article/view/4934

Issue

Volume 45, Issue 4, April 2008

Section

Original Articles

License

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