Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 33 Issue 2
- /
- Pages.231-237
- /
- 2001
- /
- 0367-6293(pISSN)
Characteristics of Color and Pungency in the Red pepper for Kimchi
김치제조용 고춧가루의 색도 및 매운맛 특성
- Ku, Kyung-Hyung (Korea Food Research Institute) ;
- Kim, Na-Young (Korea Food Research Institute) ;
- Park, Jae-Bok (Korea Food Research Institute) ;
- Park, Wan-Soo (Korea Food Research Institute)
- Published : 2001.04.30
Abstract
This study was carried out to investigate characteristics of the red peppers for Kimchi preparation. Four cultivars of Korean red pepper with different color value, ten brands of commercial red pepper powder produced at different areas and paprika with imported from Spain were collected. These sample were analyzed for proximate composition, color, capsaicinoid and sensory evaluation, etc. Proximate composition was moisture of 12.6-17.13%, ash of 5.11-8.93%, crude lipid of 7.68-12.81% and crude protein of 11.35-16.72%. Free sugar content showed two-times among samples, the lowest sample was 11.35%(Shintaein), whereas the highest sample was 21.06% (Koisan). Capsaicinoid content of cultivars showed the highest value Dabok with 75.49 mg% and the lowest value Gusung with 18.77 mg%. American Spice Trade Association(ASTA) value, it was indicated redness of red pepper, showed very wide range of values with 47.3-144.7. Correlation coefficient(
색도에 차이가 있는 4품종과 시판되고 있는 고춧가루 10종 및 수입산 파프리카의 이화학적 특성 분석과 이들의 색도 및 매운맛의 기계적 분석치와 관능검사 결과와의 상관관계를 조사하였다. 일반성분의 경우 수분 함량