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 ± 0.26^d	13.70 ± 0.10^b	12.77 ± 0.12^c	18.33 ± 0.32^a
Medium, D50 (µm)	98.1 ± 1.51^c	117.00 ± 1.0^b	90.80 ± 3.37^d	173.00 ± 2.00^a
Large, D90 (µm)	433.67 ± 10.4^c	536.33 ± 11.01^b	544.67 ± 12.5^ab	561.00 ± 9.53^a
Specific surface area (m^2/g)	77.41 ± 0.42^c	102.00 ± 0.43^b	126.17 ± 1.86^a	77.41 ± 0.42^c
D32 (µm)	52.07 ± 0.98^a	39.20 ± 0.17^b	31.70 ± 0.45^c	51.67 ± 0.28^a
D43 (µm)	168.33 ± 3.05^a	202 ± 3.46^b	191.67 ± 4.16^c	238 ± 4.00^a

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