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 5

The pasting property and texture property of red pepper, red onion, ginger, and garlic.

Parameters	Spice type
Pasting property	Red pepper	Red onion	Ginger	Garlic
Peak viscosity (cps)	38.0 ± 1.4^c	61.5 ± 0.7^b	176.5 ± 2.12^a	27.5 ± 2.1^c
Trough (cps)	36.5 ± 0.7^b	32.5 ± 2.1^b	150.0 ± 1.3^a	19.5 ± 1.8^c
Break down (cps)	2.5 ± 0.6^c	28 ± 1.4^a	28.5 ± 0.8^a	6 ± 1.2^b
Final viscosity (cps)	45 ± 1.3^b	42.5 ± 2.2^b	311.5 ± 2.12^a	27 ± 1.41^c
Set back (cp)	6.5 ± 0.6^b	7 ± 0.0^b	159.5 ± 2.0^a	6.5 ± 2.3^b
Peak time (s)	5.3 ± 0.2^b	1.23 ± 0.23^c	6.8 ± 0.28^a	5.7 ± 0.42^b
Pasting temperature (^°C)	0.00 ± 0.0^c	50.72 ± 0.67^b	91.12 ± 0.88^a	0.00 ± 0.0^c
Texture (hardness)
Force (g)	572.3 ± 6.49^ab	675.83 ± 4.85^ab	1516.66 ± 6.56^a	860.033 ± 6.192^b

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