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http://dx.doi.org/10.20878/cshr.2017.23.5.009

Quality Characteristics of Sun-dried Salt and added with Cheongyang Hot Pepper (Capsicum annuum L.) Juice  

Park, Hae Youn (Dept. of Hotel Culinary Arts, Bucheon University)
Lee, Jong Pil (Dept. of Hotel Culinary Arts, Bucheon University)
Publication Information
Culinary science and hospitality research / v.23, no.5, 2017 , pp. 87-91 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.
Keywords
Salt; Cheongyang hot pepper; Sun-dried salt; Sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
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