Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 7 Issue 2
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- Pages.105-112
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- 1992
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Studies on the Quality Evaluation of Korean Red Pepper by Color Measurement
색소측정에 의한 고추의 품질평가에 관한 연구
- Lee, Hyun-Duck (Department of Food Technology, Korea University) ;
- Lee, Cherl-Ho (Department of Food Technology, Korea University)
- Published : 1992.06.30
Abstract
The general properties(size, shape, fruit constituents) of ten different varieties of dried red pepper and the proximate chemical composition, carotenoids content and Hunter color values of their powders were examined in order to establish an objective instrumental method to evaluate the consumer acceptability of red pepper powder. The results of instrumentally measured color values were compared with the sensory acceptability data obtained from 100 housewives in Korea. Red carotenoid consisted of 68-85% of total carotenoids, while
고추가루의 소비자 선호도를 평가하기 위한 객관적 방법을 확립하기 위하여 10품종 건조 고추의 일반특성(크기, 모양, 함량비)과 고추가루의 일반성분, 카로티노이드의 함량, Hunter색치(色値)를 측정하였고 100명의 주부를 선정하여 관능검사를 실시한 결과와 물리적, 화학적 측정치와의 관계를 비교하였다. Red carotenoid는 총 carotenoid의 68-85%를 차지하였으며
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