Color evaluation of red pepper powder

Red color, particle size, and moisture content are important quality attrib utes of red pepper (Capsicum annuum) powder. The effects of particle size a nd moisture content on CIE L*a*b* color parameters of red pepper powder (cu ltivar: Korean Buguang) were investigated in this study. Moisture content w ithin 10-15% (wb) had no significant influence on all color parameters of t he powder of the selected cultivar. Particle size at 18 and 30 mesh, common ly used in Korea, had a significant effect on lightness but no effect on hu e angle and chroma of red pepper powder of this cultivar. The interaction o f particle size and moisture contend were significant on all color paramete rs. More research is needed on other cultivars and on the mixture of certai n cultivars.