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http://dx.doi.org/10.9724/kfcs.2016.32.4.433

Changes of Nutrient Composition and Retention Rate of Sweet Pepper by Different Types and Blanching Method  

Kim, Honggyun (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA))
Hwang, Jin Bong (Department of Food analysis, Korea Food Research Institute)
Kim, Se Na (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA))
Choi, Youngmin (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA))
Kim, So-Min (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA))
Han, Hye-Kyung (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA))
Yang, Mi-Ran (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA))
Kim, Haeng Ran (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA))
Publication Information
Korean journal of food and cookery science / v.32, no.4, 2016 , pp. 433-440 More about this Journal
Abstract
Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.
Keywords
sweet pepper; blanching; color; vitamin; mineral;
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Times Cited By KSCI : 9  (Citation Analysis)
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