Sample Number of Samples Brix (%) pH Acidity* (%) Salt (%) Ash (%)     Min Max Mean SD** Min Max Mean SD** Min Max Mean SD** Min Max Mean SD** Min Max Mean SD** HPP 13 14.95 45.00 34.14 9.310 3.66 4.55 4.11 0.315 0.56 3.56 1.24 0.857 5.26 15.78 9.54 3.431 5.56 18.34 12.33 4.235 HHPP 13 15.10 42.75 35.71 7.310 3.58 4.44 4.17 0.251 0.55 2.41 1.26 0.640 6.98 14.05 9.27 2.692 8.82 18.08 11.72 2.920 CPP 6 21.00 32.00 25.25 4.875 4.11 4.58 4.27 0.198 0.56 1.26 0.89 0.248 1.72 8.50 4.79 3.287 2.49 10.10 6.06 3.409 CHPP 6 20.00 36.00 28.33 7.118 4.09 4.64 4.40 0.187 0.52 0.99 0.74 0.166 1.79 7.98 5.68 2.733 3.61 10.00 7.99 2.540 *Citric acid value of titration acidity ** SD : Standard Deviation HPP : Homemade Pepper paste. HHPP : Homemade Hot Pepper Paste. CPP: Conventional Pepper Paste. CHPP: Conventional Hot Pepper paste

Table 1: Brix, pH, acidity, salt and ash content of homemade and conventional red pepper and hot red pepper pastes samples