Red color, particle size, and moisture content are important quality attributes of red pepper (Capsicumannuum) 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 significantinfluence on all color parameters of the powder of the selected cultivar. Particle size at 18 and 30 mesh, commonly usedin 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 contend were significant on all color parameters. More research is needed onother cultivars and on the mixture of certain cultivars.
No takes yet. Share an insight, caveat, or question.
Chen et al. (1999) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: