Int.J.Curr.Microbiol.App.Sci (2018) 7(8): 2488-2497 2488 Original Research Article https://doi.org/10.20546/ijcmas.2018.708.252 Microscopic Characterizations of Green Chilli Powder Mohammed Alsebaeai 1, 2* , Anil Kumar Chauhan 1 , Arvind 1 , Poonam Yadav 1 , Muneer AL-Sayadi 2 , Sam Al-Dalali 2 and Hamid Al Eryani 2 1 Centre of Food Science and Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India 2 Department of Food Science and Technology, Faculty of Agriculture and Veterinary Medicine, University of IBB, Yemen *Corresponding author ABSTRACT Introduction Green chilli is one of the most important spices in the world. It can be consumed as fresh or processed. It is seasonable crop that can be cheaper in season and expensive in off season. It is more important for processing green chilli to powder that can be available in off season in reasonable price to consumer. Alsebaeai, (2017 a ) has been developed method for production of green chilli powder; Different drying method was used for production of green chilli powder. The result found that Lyophilize method the best for producing green chilli powder. The effect of the drying methods on the quality and bioactive compounds of green chilli powder was studied by (Alsebaeai et al., 2016; Alsebaeai et al., 2017 b ). Alsebaeai et al., (2017 c ) studied the effect of storability on the shelf life of green chilli powder using different packaging materials. It was found that green chilli packed on flexible aluminum foil at 5 Cº can be extended Storability more than Six months without preservation. Microscopy analysis is being progressively used in recent years to study the effect of material and conditions of processing on food structure (Wilson, 1991). Electron microscopy (EM) has been broadly utilized for the analysis of the microstructure of ingredients, International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 08 (2018) Journal homepage: http://www.ijcmas.com Green chilli was dried by different drying methods viz., lyophilize drying, Tray drying and Sun drying. Physio-chemical parameters, Scanning Electron Microscopy and X-Ray Diffraction in green chilli powder were investigated. Best results were observed by using lyophilize drying method in terms of Vitamin C and other qualities attribute in comparison to other drying methods. The characterization of green chilli powders was evaluated by Scanning Electron Microscopy and X- Ray Diffraction. The shape of green chilli powders particle was observed spherical and an amorphous form by using Scanning Electron Microscopy. The results obtained by X- Ray Diffraction indicated that there is no difference in the backbone structures of the green chilli powders. Keywords Green chilli, Drying chilli, quality, SEM, XRD Accepted: 15 July 2018 Available Online: 10 August 2018 Article Info