Journal of the Korean Society of Food Culture (한국식생활문화학회지)
- Volume 13 Issue 5
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- Pages.519-528
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- 1998
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- 1225-7060(pISSN)
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- 2288-7148(eISSN)
Changes in Lipid Composition of Korean Red Pepper(Capsicum annuum) during Processing and Storage
고추 가공 및 저장 조건에 따른 지질성분의 변화
- Hwang, Seong-Yun (Institute of Food Industry, Anseong National University) ;
- Cho, Dae-Hee (Institute of Food Industry, Anseong National University) ;
- Jo, Jae-Sun (Department of Food Science and Technology Kyung Hee University)
- Published : 1998.12.30
Abstract
This study was conducted to investigate the changes in lipid components of red pepper under various processing conditions such as drying, exposing to lights, extraction and storage conditions. The material used in this study were Chungyang cultivars which contained the largest amount of capsaicinoids and Dabok cultivars which is most popular among the various cultivars produced in Korea. Total lipid content of Chungyang was 15.7% and those of Dabok, Udeungsang and Hongilpum were about 17%. The neutral lipid content in free lipid of red pepper was
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