The DCI method, DigiEye, was applied in this study to investigate its potential for assessing the mixture quality of spice mixes by comparing it to a salt conductivity method. The DCI method worked very well for assessing the mixture quality of the P/S binary mix, which was a nonsegregating mix and possessed large differences in colour between the red paprika and white salt. The DCI method did not work at all for the O/S binary mix, even though there was a large colour difference between the green oregano and white salt. The reason was due to the
highly segregating nature of the component powders within the samples taken. The net effect was that any salt present in the samples sieved downwards from the surface and the DCI method was measuring only the colour of oregano on the surface