Influence of particle diameter on the colour of ground pepper (capsicum annuunt L.)

Abstract

The influence of particle diameter of ground paprika on its colour was examined in this study. Six samples of industrial ground paprika, from various phases of milling, and different particle size were purchased from the factory. Extractable colour (ASTA) and surface colour (L, a*, b*. C, λ), as the most important colour indicators, were measured. Increasing the grinding level caused the increase of ASTA and red coordinate (a*) value, and decrease of yellow coordinate (b*) value, as well as lightness of the samples, as a consequence of the increase of the specific surface area of sample particles.