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Fig. 2 | Food Production, Processing and Nutrition

Fig. 2

From: Insights into the chili phytochemicals, bioactive components, and antioxidant activity of instant premixes (green and red chilies) and their reconstitution products

Fig. 2

a Capsaicin content b Dihydrocapsaicin content of chili product during storage. Here, GCPP = Green chili powder product; FGCP = Fresh green chili product; RCPP = Red chili powder product and FRCP = Fresh red chili product, respectively. Data represented in triplicates as mean ± SD of three replicates and different letters above the bar indicate statistical differences in the samples whereas similar letters show no significant difference (p < 0.05)

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Food Production, Processing and Nutrition

ISSN: 2661-8974

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