• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.131-139
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• 2006

This study carried out the standardization of processing conditions in mustard powder (MP) for quality improvement and suggested a recycling scheme of mustard oil(MO). Pungent taste in MP and MO was estimated using allylisothiocyanate (AITC) content as a marker. Recovery of crude oil from mustard seed (MS) was best by the cold pressing method. Residual AITC content at $30^{\circ}C$ pressing was 0.54% and 0.42% at $230^{\circ}C$. But residual AITC contents in MOs were 92ppm, 139ppm, respectively. The residual AITC content in MP was the highest (0.54%) when the moisture content in MP was 4.5%. The residual content of volatile oil in MP and MO showed similar results. In summary, crude oil must be removed from MS using the cold pressing method.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.370-376
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• 1999

The red pepper seeds(RPS), an industrial waste produced from red pepper powder industry, were investigated for its possible use as natural hot taste seasoning. The RPS was extracted with water with addition of salt, sugar, phosphate and citric acid at 70-100$^{\circ}C$ Effects of preheat treatments of steaming at 100$^{\circ}C$ and roasting at 215$^{\circ}C$ and 330$^{\circ}C$ were also studied on the flavor of the RPS extracts. The results showed that steaming and roasting increased the solid yield and reduced the turbidity. The hot flavor of RPS extracts was generally decreased by steaming and roasting. Extraction of RPS at the temperature range of 70-100$^{\circ}C$ for 10-60 minutes showed that solid yield were relatively high of 27% at 80$^{\circ}C$ for 30 minutes with the highest score of hot flavor. When the extraction was carried out with addition of NaCl, sucrose, Na$_2$HPO$_4$ and citric acid, the solid yield was little affected by their addition except a little increase by 0.5% NaCl and 0.2% Na$_2$HPO$_4$ and hot flavor was little affected.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.156-161
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• 1991

The mutagenic, comutagenic and antimutagenic effects of red pepper powder were studied by using Ames mutagenicity test. extracts(3 fractions) of the red pepper powder did not show any mutagenicity with or without S9 mix in Salmonella typhimurium strains of TA100 and TA98. These extracts did not show any comutagenicity on N-methyl-N'-nitro-N-nitrosoguanidine(MNNG). Capsaicin also did not exhibit any mutagenicity in the absence or presence of S9 mix prepared from rat or hamster livers. However, the red pepper powder showed antimutagenicity aganist aflatoxin $B_1(AFB_1)$ mediatdd mutagenicity. Especially first fraction of the pepper powder inhibited strongly the mutagenicity of $AFB_1$. There was no difference of these activities between hotter tasted pepper powder and plain hot tasted pepper powder.

• Food Engineering Progress
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• v.13 no.4
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• pp.360-364
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• 2009

The onion extractions of MIX treatment (5% $\beta$ cyclodextrin+1% calcium chloride+1% soluble starch mixture solution) using hot water (100${^{\circ}C}$ and 80${^{\circ}C}$) and ultrasonic treatment (25${^{\circ}C}$) incresed L values and decreased a and b values apart from the extraction methods. Extent of the browning reaction as caused by the MIX treatment (0.093) following 100${^{\circ}C}$ water extraction resulted in as low as 31% O.D. level, as compared to the control(0.296). Analysis of the pyruvic acid showed that the control had higher content of pyruric acid than MIX-treated samples. The MIX treatment had lower intensities and higher preferences of browning color and pungency taste compared to the control. The total and coliform microbial counts increased continuously during storage period, while the MIX treatment reduced the number of viable cells. Finally, it was concluded that the MIX treatment was highly effective in suppressing the undesirable browning color and pungent taste after processing, and the microbes increment during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.871-876
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• 2002

This study was conducted to verify the relation between relation between vegetarian diet and the serum lipid levels, blood sugar and blood pressure from October 1996 to February 1997. The vegetarians subjects were 245 Buddhist nuns (age:23～79 yrs) and control subjects consisted of 235 healthy female adults (age: 23～70 yrs) selected from the teachers, the nurses and the housekeepers living in Chinju Gyeongsang Nam-do. The contents included anthropometric measurement, questionnaires about eating behavior score and preference for taste and biochemical characteristics of the blood. The results were summarized as follows. The average duration of vegetarian diet of the vegetarians was 13.1 years. Vegetarians prefer to a pepper, a sweet and a acidic in the right order but that non-vegetarians prefer to a sweet, a acidic and pepper in the right order. Both groups of less than a decade and more than two decade of vegetarian diet prefer to a pepper, sweet, a acidic, a bitter, a salty and a lily, and a 10～20 yr group with vegetarian diet was fond of a pepper, a bitter, a acidic, a sweet, and a oily, in the right order. This seems to be ascribable to a difference in the health knowledge and interest. Vegetarians and non-vegetarians who said that they were fond of salty were 38.8% and 52.8%, medium was 33.9% and 33.6%, and not salty was 27.3% and 13.6%. Eating behavior score of vegetarians and non-vegetarians were 25.1 and 23.1 respectively. Eating behavior scores of vegetarians were significantly higher than those of non-vegetarians (p<0.05). Eating behavior scores of the group with more than a decade of vegetarian diet were significantly higher than those of the group with less than a decade of vegetarian diet. Levels of serum total-cholesterol, LDL-cholesterol, and AI of the salty group were significantly higher (p<0.05) than those of not salty group. Levels of serum triglyceride, HDL-cholesterol, blood sugar had no significant relation with preference of salty. Blood pressure was not related with preference of salty, but that of those who prefer a salty tended to be high. This study also reveals that the preference of a salty was significant influence on serum total-cholesterol, LDL-cholesterol, and AI, but the vegetarians did not prefer salty and have a good eating behavior. Consequently, vegetarian diet can be considerably effective in reducing the level of the risk factors of cardiovascular disease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.805-810
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• 1994

Relationship between pungency and allicin content of pickled garlic during aging was examined . Degree of pungency of pickled garlic during aging at 20 $^{\circ}C$ was determined by the sensory evaluation. A panel of 10 members evaluated seven samples of pickled garlic which were aged for 0, 10 , 20, 40 , 50 or 60 days by using scoring test (seven point scale). The sensory evaluation results showed that pungency of pickled garlic decreased gradually during aging, and scored at 3.07 on the 40 th day of aging. Content of allicin, which was a major pungent component of garlic homogenate, was quantitatively analyzed by HPLC. The level of allicin in homogenate of pickled garlic was found to decrease gradually, and to 5.9% on the 40 th day of aging compared with that of fresh garlic. Relationship between the pungency score results and the content of allicin demonstrated a highly positive correlation (r=0.9648).

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.584-588
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• 1998

Red pepper powders with variuos seed contents (0%, 10%, 20%) and particle sizes were stored at 0$^{\circ}C$, 20$^{\circ}C$, and 30$^{\circ}C$ for 90 days, and the changes in their characteristics were monitored. The initial moisture content was about 13%, and the powders were packed in 0.1 mm-thick polypropylene (PP) bags. Moisture content of each power remained constantly, so PP bags appeared to be effective to prevent moisture transmission. All the values of L＊, a＊ and b＊ were higher in fine particles than in coarse particles. Storage at 0$^{\circ}C$ did not change any color values, however, overall color values devreased apparently when stored at 30$^{\circ}C$ for 90 days. Capsanthin contents decreased gradually at all storage temperatures and more rapidly at higher temperature. The contents of capsaicinoids in fine particles (49∼59 mg%) were twic as much as those in coarse particles (15∼36 mg%), and they did not change throughout the storage.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 1997.05a
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• pp.36-39
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• 1997

단고추(Capsicum annum)는 중앙아메리카와 남아메리카의 열대지방이 원산지로 알려져 있고 매운맛이 없으며 미숙과를 주로 샐러드용으로 이용하는 원추형 과실을 착생하는 품종군으로 일반고추재배와는 달리 반드시 정지 및 유인을 해야만 좋은 과실을 생산할 수 있으며, 유인 및 관리정도에 따라 품질의 차이가 커 이것이 가격에 영향을 미쳐 농가의 소득과 직결되여 있다. 정지와 유인은 보통재배의 경우 U자형과 V자형으로 하고 있으나 노동력이 많이 소요된다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.501-504
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• 1999

In order to get a quantitative information of capsaicin intakes derived from Korean daily spicy food, capsaicin contents in powdered red hot peppers and powdered soup of Korean instant noodles were measured by high performance liquid chromatography. Capsaicin contents were 0.03~0.33mg/g in the powdered hot pepper, 3.67~5.50mg/g in the powdered soup with most spicy taste, 2.15~3.14 mg/g in the soup with medium level of spicy, and below 1.5mg/g in the soup with mild taste of Korean instant noodles. From the results, it was estimated that the amounts of daily intake of capsaicin from hot pepper were about 0.38~4.95mg/day, and capsaicin intakes from one pack of Korean instant noodles were about 10~60mg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1423-1430
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• 2012

The present study investigated the relationship between physical conditions and sensory properties of red pepper powder stored at different temperatures ($-20^{\circ}C$, $0^{\circ}C$, $20^{\circ}C$) and in different wrap materials (linear low density polyethylene, LLDPE; aluminum/linear low density polyethylene, Al/LLDPE). Red pepper powders with initial moisture contents of $17.35{\pm}0.32$% were not affected by the packaging material or storage temperature. Hunter a values of red pepper powder decreased while Hunter b values increased as storage temperature increased. There were no significant differences according to packaging materials. The American Spice Trade Association (ASTA) color value ($60.85{\pm}0.13$) significantly decreased with increasing temperature from $-20^{\circ}C$ to $20^{\circ}C$ ($21.70{\pm}0.06$ to $56.03{\pm}0.24$). The ASTA color value of samples packed with LLDPE ($21.70{\pm}0.06$) decreased more compared to samples packed with other materials. Further, capsanthin contents ($13.74{\pm}0.02$ mg/100 g) significantly decreased with increasing temperature from $-20^{\circ}C$ ($0.25{\pm}0.01$ to $0.28{\pm}0.01$ mg/100 g) to $20^{\circ}C$ ($0.13{\pm}0.01$ to $0.25{\pm}0.01$ mg/100 g). In the sensory evaluation of red pepper powder, overall acceptability was influenced by redness, yellowness, and pungency color. All physicochemical and sensory properties of red pepper powder were compared. Hunter a values, ASTA color values, and capsanthin contents were significantly associated with sensory preferences. In particular, ASTA color value showed a close relationship with color preference for red pepper (R2=0.922). Thus, we suggest that the preference for red pepper powder can be determined based on instrumental measurements of Hunter a values, ASTA color values, and capsanthin contents.