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Development of Value-Added Seasoning Products with Korean Chile Peppers (Capsicum annuum L.) for Grilled Beef and Their Sensory Evaluation  

Yoo, Kyung-Mi (Department of Food and Nutrition, SoongEui Women's College)
Lee, Seul (Department of Food and Nutrition, Seoul National University)
Kim, Min-Kyoung (Department of Food and Nutrition, Seoul National University)
Park, Jae-Bok (Korean Food Research Institute)
Hwang, In-Kyeong (Department of Food and Nutrition, Seoul National University)
Publication Information
Korean journal of food and cookery science / v.26, no.6, 2010 , pp. 753-760 More about this Journal
Abstract
The purpose of this study was to develop value-added seasoning products with Korean advanced chile peppers (Capsicum annuum L.) and investigate their physicochemical characteristics based on sensory evaluation. Ninety-seven chile pepper-related products were collected from American local favorites and analyzed based on their compositions. Yeongyang's chile pepper powders were prepared to develop Korean chile pepper seasoning products and measured for total microbial content (3.36 log CFU/g), moisture content (12.43%), total carotenoids (223.46 mg/100 g), vitamin C (290.33 mg/100 g), ASTA color value (149.37), and capsaicinoids (4.06 mg/100 g). Korean chile pepper seasoning samples for beef showed higher overall acceptability compared to American local favorite seasonings. Completed Korean chile pepper seasoning products contained red pepper (20%), various herbs (26.1%), salt (11.4%), dried mushroom (8.5%), garlic (8.5%), black pepper, curry, paprika, sweet pumpkin (5.7%), and citron (2.8%). This result might show the possibility of replacing mixed seasoning products from foreign countries (USA and Europe).
Keywords
Korean chili pepper; mixed; seasoning; sensory evaluation;
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