Quality characteristics of Hot pepper powder in relation to drying temperatures and milling regimes was determined using hot air oven at temperatures (80,85,90 and 95 oC) and milled using attrition mill for (5 and 10 minutes) the quality parameter determined are Particle size distribution using sieve method, bulk density(pack and loose method), colour using spectrophotometry and CIELab method, pungency using spectrophotometric method, Reconstitution index using and sensory attributes using Seven Hedonic scale, the percentage particle size distribution 1.40mm aperture size ranged from 1.39-0.31 and for 0.425 mm size ranges from 2.55-36, 0.210mm size ranges from 50.25-79.87, 0.150 size ranges from 2-27 and for 0.090 ranges from 0.016-9.8, pack bulk density... |