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Changes in Chemical Characteristics of Roasted Red Pepper Powder Mixed with Red Pepper Seasoning Oil during Storage  

Yang, Jong-Beom (Department of Food Science and Biotechnology, Dongnam Health College)
Ko, Myung-Soo (Department of Food Science and Biotechnology, Dongnam Health College)
Moon, Yoon-Hee (Department of Food Science and Technology, Kyungsung University)
Publication Information
Food Science and Preservation / v.14, no.3, 2007 , pp. 233-238 More about this Journal
Abstract
To develop a new quality control method for evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder(RRP), mixed with red pepper seasoning oil, were investigated during storage at $65^{\circ}C$ for 6 weeks. The chemical composition was not significantly changed after 6 weeks of storage(P>0.05). The pH value decreased gradually while the acid value increased during storage. Both the American Spice Trade Association(ASTA) value that indicates redness of red pepper, and the CIE $L^*,\;a^*,\;and\;b^*$ values decreased remarkably during storage. The fatty acids of the RRP oil were mainly linoleic acid(55.1%), oleic acid(24.3%), and palmitic acid(13.9%). The composition of fatty acids was not significantly changed after 6 weeks of storage(P>0.05). In the free fatty acid(FFA) composition of the RRP oil, linoleic acid(32.4%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. The ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.
Keywords
chemical characteristics; storage; pepper; soups; fatty acid;
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Times Cited By KSCI : 7  (Citation Analysis)
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