Moisture content and its impact on aflatoxin levels in ready-to-use red chillies.

Najmus Sahar,Saqib Arif,Sajid Iqbal,Qurat Ul Ain Afzal,Sahar Aman,Jahan Ara,Mubarik Ahmed

FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE（2015）

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摘要

Moisture content (MC) and aflatoxin contamination were analysed to determine Red Chilli quality. A wide range (9.1-19.8%) of MC with a mean value of 11.4 +/- 2.4% was found. Of 116 chilli samples, about 37% had low MC (<10%), 29.4% had medium-low MC (10-12%), 18.9% had medium-high MC (12更多

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关键词

ready-to-use red chilli,moisture content,aflatoxin contamination

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