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http://dx.doi.org/10.3746/jkfn.2003.32.6.876

The Physicochemical Changes during Storage of Red Pepper Powder Dried in Hot-Air by Various Processing Methods  

박소희 (대림대학 호텔외식산업경영과)
구혜진 (경희대학교 식품공학과)
임호수 (연세대학교 생명공학과)
유진현 (경기대학교 외식조리관리학과)
황성연 (한경대학교 식품공학과)
신언환 (울산과학대학 호텔조리과)
박영희 (대림대학 호텔외식산업경영과)
이종호 (대림대학 호텔외식산업경영과)
조재선 (경희대학교 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.6, 2003 , pp. 876-881 More about this Journal
Abstract
Physicochemical characteristics of the red peppers dried in hot-air by various processing to shorten drying time were investigated during storage at -2$0^{\circ}C$ for 120 days. The pH of red pepper powders gradually decreased in proportion to storage day, but there were no significant differences between samples during storage. The pH of red pepper powder treated with 0.1% vitamin C was the lowest as 4.64 at 120 storage days. Capsaicin and dihydrocapsaicin contents gradually decreased during storage, but the red pepper powder treated with 0.1% vitamin C was higher than others after 120 storage days. As a result of color evaluation, L values of red pepper powder dried after only mashing and dried after aging next to mashing were higher than the control, whereas a and b values of red pepper powder dried after mashing were higher at 120 storage days, compared with the control. Results of color and taste acceptability showed color value of red pepper powder dried after mashing was 93.0% higher than 43.0% of the control, and in taste acceptability the control was 48.0%, whereas its dried after treatment of 0.1% vitamin C was the highest value as 92.0%.
Keywords
red pepper powder; mashing; physicochemical characteristics;
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