Color evaluation of red pepper powder
1999
Chen, Q. | Koh, H.K. | Park, J.B.
Red color, particle size, and moisture content are important quality attributes of red pepper (Capsicum annuum) powder. The effects of particle size and moisture content on CIE L*a*b* color parameters of red pepper powder (cultivar: Korean Buguang) were investigated in this study. Moisture content within 10-15% (wb) had no significant influence on all color parameters of the powder of the selected cultivar. Particle size at 18 and 30 mesh, commonly used in Korea, had a significant effect on lightness but no effect on hue angle and chroma of red pepper powder of this cultivar. The interaction of particle size and moisture content were significant on all color parameters. More research is needed on other cultivars and on the mixture of certain cultivars.
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