• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.88-93
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• 2005

The objective of this study was to investigate an influence of the degree of hotness of powdered red pepper on quality attributes of Kimchi. The extent of hotness was analysed by content of capsaicin and dihydrocapsaicin and ASTA color value, and the change of quality attributes of samples were evaluated by pH, acidity, total microbes, lactic acid bacteria cell count and sensory. Content of capsaicin and dihydrocapsaicin in mild red pepper powder was 11.4mg%, 5.4mg% respectively. And content of capsaicin and dihydrocapsaicin in hot red pepper powder was 149.1mg%, 66.0mg% respectively. Kimchi was made with mild and hot red pepper and stored for 24 days at 5±1℃. The pH of Kimchi made with mild red pepper powder during storage of 12 days was slightly lower than that of Kimchi with hot red pepper powder. The pattern of change in pH of samples showed a reducing trend during storage, and the acidity was vice-versa. At day 0, numbers of total bacteria in mild and hot Kimchi were 5.7, 6.7 log cfu/g, respectively. And at day 3, number of total bacteria in mild and hot Kimchi was same. The change in number of lactic acid bacteria was similar to that of total bacteria. In case of sensory evaluation, Kimchi made with hot red pepper powder showed better sensory scores in overall acceptability.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.615-620
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• 2006

Changes in chemical components caused by the degree of ripening and harvesting factors in Korean single-harvested peppers (SR211 vs. SR213 varieties) were analyzed. The ASTA color values of SR211 and SR213 were 104.23 and 189.66, respectively. Capsaicinoids contents of red, mixed, and green peppers of SR211 were 174.89, 157.00, and 192.01 mg/100 g, respectively. However, those in SR213 contanined <5 mg/100 g. Free sugar contents of red, mixed, and green fruits were 15.99%, 14.85%, and 8.03% in SR211 and 21.44%, 19.43%, and 8.10% in SR213, respectively, and those in SR211 and SR213 increased positively with the degree of ripening. L-ascorbic acids contents of red, mixed and green fruits were 11.41, 11.04, and 6.71 mg/g in SR211, respectively and 7.47, 7.16, and 3.66 mg/g in SR213, respectively and those in SR211 and SR213 increased positively with the degree of ripening. Changes in ASTA color values, capsaicinoids and free sugars in two varieties were monitored for 3 years. The characteristics of pungency and high redness were maintained in two varieties. Most notably, capsaicinoid contents of SR211 harvested in 2004 were above 250 mg/100 g in both red and green fruits.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.146-154
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• 2005

We compared two kinds of red peppers, semi-dry red popper and hot air dry red pepper, and made two kinds of Kimchies with them for this study. The semi-dry red pepper is better to maintain natural color of raw red pepper, to keep hygenity and to protect its loss of the nutrition, than the hot air dry red pepper. The results are as follows: The content of vitamin C and ASTA color value in semi-dry red pepper powder were much higher than those in hot air dry red pepper The cell numbers of total bacteria in semi-dry red pepper powder were much lower than those in hot air dry red pepper. The changes in quality of the two Kimchies were evaluated by pH, acidity, total microbes, lactic acid bacteria cells count and sensory. The patterns of changes in pH, acidity, total microbes and lactic acid bacteria cells count of two kinds of samples were the same. But in case of sensory evaluation, Kimchi made with semi-dry red powder showed best sensory scores than of all in overall acceptability.

• Food Science and Preservation
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• v.15 no.3
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• pp.427-436
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• 2008

This research investigated the application of semi-dried red pepper in Kimchi manufactured using semi-dried red pepper with seed ratios of 20, 40, 60 or 80%. Among the treatments, there were no significant changes in pH, acidity and lactic acid bacterial cell counts during the fermentation period. Kimchi made with a higher pericarp ratio had higher levels of vitamin C, ASTA value and capsainoids during fermentation. The organic acid level showed no significant difference with the various semi-dried red pepper seed ratios, and during fermentation the malic and succinic acid levels decreased while the acetic and lactic acid levels increased. In a sensory evaluation, the overall acceptance was highest for the control group, but the acceptance of Kimchi prepared with semi-dried red pepper at a seed ratio lower than 20% was not significantly different.

• The Korean Journal of Food And Nutrition
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• v.37 no.2
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• pp.80-87
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• 2024

This study examined the quality characteristics of 10 different lines of native peppers collected from organic farms in Chungbuk province. The study found a strong correlation between the redness (a*) and ASTA values, which both contribute to the perceived quality of peppers. The highest values were observed in the Iyugsa line. The content of capsaicinoid and beta-carotene also showed a positive correlation, with Chilsungcho having the highest statistically significant value. While the total polyphenol content did not correlate with the other indicators, Chilsungcho again had the highest levels. The Yuwolcho line exhibited the highest ABTS radical scavenging ability, while the Eumseongcho line showed the highest DPPH radical scavenging ability. Taking into account the overall bioactivity quality, Chilsungcho had the highest values in terms of total polyphenol, beta-carotene, capsaicinoid, and redness. It also had the second highest total flavonoid content, ABTS, and DPPH radical scavenging activity, all statistically significant. Therefore, Chilsungcho can be considered an excellent choice when considering physiological activity. Furthermore, this study provides valuable information about the unique characteristics of these 10 native pepper lines, which can assist in selecting the appropriate pepper for food manufacturing and serve as a helpful resource for future research.

• Preventive Nutrition and Food Science
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• v.17 no.1
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• pp.29-35
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• 2012

This study investigated the heat level rating of several varieties of Korean red peppers. The chemical constitution of Korean red pepper samples were as follows: 0.54~290.15 mg% capsaicinoids, 79.22~139.09 ASTA value, and 16.76~29.92% free sugar content. The heat level of the Korean red pepper samples was evaluated by trained panelists and the correlation coefficient and F value (0.001%) of the panelist’s results were determined to be significant. In the principle component analysis (PCA), PC1 (capsaicinoids) and PC2 (free sugar) were shown to represent 31.98% and 25.77% of the total variance, respectively. The results of panelists trained for red pepper heat rating were evaluated using analysis of variance and correlation analysis. The trained panelists showed a high F value (p=0.05) and high correlation coefficient. A high correlation efficient of 0.84~0.93 for the test samples with a 40 Scoville heat unit (32,000 SHU red pepper powder) was reported in the sensory evaluation of the Korean red pepper heat level by a trained panel. However, the panel showed a low correlation efficiency of 0.70 $R^2$ when the 60 SHU test samples were included in the analysis.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.256-262
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• 2008

To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at $65^{\circ}C$ for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily 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 primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• Food Science and Preservation
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• v.14 no.3
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• pp.233-238
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• 2007

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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1315-1319
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• 2012

Red pepper (Capsicum annuum L.) powder is widely used as a spice and flavor ingredient in the food industry. It is well known that during the drying process red pepper undergoes physico-chemical and nutritional changes. The objective of this study was to investigate the quality of red pepper powder according to drying method. Red pepper was dried by far-infrared drying, hot air drying, and polyethylene (PE) house drying. Average moisture content of dried red pepper powder from the three different drying methods was $12.5{\pm}0.3%$. The pH level slightly increased from 4.93 before drying to 5.00~5.54 after drying. Contents of capsaicinoids were highest (224.40 mg/100 g) in the PE house drying method and lowest (191.87 mg/100 g) in the hot air drying ($70^{\circ}C$) method. However, capsaicinoid contents were not significantly different among the various drying methods. Vitamin C content decreased as temperature increased. Drying conditions, particularly temperature, lead to loss of vitamin C in red pepper, resulting in quality degradation. Taken together, these results demonstrate that the content of vitamin C, one of the major factors affecting pepper powder quality, was affected by drying temperature.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.382-391
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• 2021

The purpose of this study was to investigate the microbial contamination of red pepper powder distributed within Gyeonggi province in 2020 according to the place of purchase, the country of origin, and whether the HACCP certification and sterilization were conducted, and to evaluate the change of quality according to the storage method. Upon collecting and analyzing 100 samples, Bacillus cereus was detected in 3 cases (2 cases in large supermarkets and 1 case in traditional markets) and Clostridium perfringens in 27 cases (9 cases in large supermarkets and 18 cases in traditional markets). The levels of the total aerobic bacteria were not significantly different between the red pepper powder purchased from large supermarkets and traditional markets. However, the frequency of red pepper powder exceeding 7 log CFU/g of total aerobic bacteria was higher in traditional markets than in large supermarkets. Microbial quality was not significantly different regardless of the storage temperature (30℃, 4℃, -20℃) and the packaging method (zipper bag and clean bag) after 7 months of purchase. However, the moisture contents and ASTA color value of red pepper powder stored at 30℃ decreased remarkably after 3 months of storage. It is desirable to store red pepper powder in a refrigerator or freezer in order to maintain its quality during long-term storage.