Table 2. Moisture content, ASTA color value and free sugar content of red pepper powder classified according to the labeled pungency level
| Labeled pungency (level) | N1) | Moisture (%, w/w) | ASTA color value | Total free sugar (%, w/w) |
| Min. | Max. | Mean±SD | Min. | Max. | Mean±SD | Min. | Max. | Mean±SD |
| Mild hot (1) | 23 | 6.6 | 14.7 | 10.6±2.5 | 57.9 | 112.0 | 84.6±18.0 | 8.4 | 17.2 | 11.4±2.3 |
| Slight hot (2) | 8 | 6.6 | 12.6 | 10.8±2.4 | 62.9 | 81.4 | 71.7±5.8 | 7.7 | 11.7 | 9.0±1.5 |
| Medium hot (3) | 37 | 5.0 | 13.7 | 9.8±2.3 | 46.9 | 111.6 | 79.7±17.3 | 7.5 | 16.5 | 11.7±2.6 |
| Very hot (4) | 6 | 5.7 | 11.8 | 10.0±2.3 | 57.7 | 121.6 | 81.6±27.6 | 6.2 | 16.0 | 11.4±3.3 |
| Extreme hot (5) | 14 | 4.8 | 12.2 | 8.6±1.8 | 43.5 | 115.4 | 85.6±24.7 | 6.5 | 15.1 | 8.3±2.5 |
| No level | 5 | 7.7 | 11.8 | 10.4±1.6 | 59.4 | 96.8 | 73.1±15.1 | 8.9 | 15.3 | 11.3±2.7 |
‘N‘ means number of samples.