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 ± 0.06^c	5.16 ± 0.15^d	5.76 ± 0.06^b	6.03 ± 0.06^a
Titratable acidity (%)	3.33 ± 0.63^a	1.77 ± 0.06^b	0.72 ± 0.13^c	1.83 ± 0.09^bc
Total soluble solid (°Brix)	8.5 ± 0.36^c	11.7 ± 0.30^b	6.93 ± 0.11^d	26.76 ± 0.15^a
Chroma	53.85 ± 0.77^a	25.27 ± 0.13^d	29.13 ± 0.04^b	25.62 ± 0.14^c
Hue angle (°)	52.85 ± 0.08^d	74.89 ± 0.42^c	83.84 ± 0.44^a	77.17 ± 0.99^b
Viscosity (cps)	296.0 ± 3.0^c	319.0 ± 4.0^b	475.66 ± 2.08^a	174.3 ± 2.88^d

Values with the same letter in the same row are not significantly different at P < 0.05.