Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia
Table 2
Physicochemical properties of the powders of red pepper, red onion, garlic, and ginger.
Parameters
Ingredients
Red pepper
Red onion
Ginger
Garlic
PH
5.23 ± 0.06c
5.16 ± 0.15d
5.76 ± 0.06b
6.03 ± 0.06a
Titratable acidity (%)
3.33 ± 0.63a
1.77 ± 0.06b
0.72 ± 0.13c
1.83 ± 0.09bc
Total soluble solid (°Brix)
8.5 ± 0.36c
11.7 ± 0.30b
6.93 ± 0.11d
26.76 ± 0.15a
Chroma
53.85 ± 0.77a
25.27 ± 0.13d
29.13 ± 0.04b
25.62 ± 0.14c
Hue angle (°)
52.85 ± 0.08d
74.89 ± 0.42c
83.84 ± 0.44a
77.17 ± 0.99b
Viscosity (cps)
296.0 ± 3.0c
319.0 ± 4.0b
475.66 ± 2.08a
174.3 ± 2.88d
Values with the same letter in the same row are not significantly different at P < 0.05.