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 4
Particle size distribution and specific surface area.
Parameter
Powder type
Red pepper
Red onion
Ginger
Garlic
Small, D10 (µm)
11.6 ± 0.26d
13.70 ± 0.10b
12.77 ± 0.12c
18.33 ± 0.32a
Medium, D50 (µm)
98.1 ± 1.51c
117.00 ± 1.0b
90.80 ± 3.37d
173.00 ± 2.00a
Large, D90 (µm)
433.67 ± 10.4c
536.33 ± 11.01b
544.67 ± 12.5ab
561.00 ± 9.53a
Specific surface area (m2/g)
77.41 ± 0.42c
102.00 ± 0.43b
126.17 ± 1.86a
77.41 ± 0.42c
D32 (µm)
52.07 ± 0.98a
39.20 ± 0.17b
31.70 ± 0.45c
51.67 ± 0.28a
D43 (µm)
168.33 ± 3.05a
202 ± 3.46b
191.67 ± 4.16c
238 ± 4.00a
Values with the same letter in the same row are not significantly different at P < 0.05.