• Food Science and Preservation
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• v.15 no.5
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• pp.694-698
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• 2008

Green pepper was dried using 30%, 50%, or 80% maltodextrin as dehydrating agents, and the quality of the peppers was compared with that of freeze-dried and hot air-dried samples in terms of rehydration ratio, color, and sensory evaluation. The amount of moisture lost during drying increased with increasing concentrations of maltodextrin. The rehydration ratio of maltodextrin-treated pepper was greater than those of freeze-dried or hot air-dried peppers. The color of the 30% maltodextrin-treated green pepper was similar to that of freeze-dried pepper and better than that of hot air-dried pepper. On sensory evaluation of dried green peppers, maltodextrin-treated pepper scored better than did the freeze-dried or hot air-dried samples. These results suggest that drying of green pepper using maltodextrin is very efficient, because good rehydration capacity is retained and minimal cell destruction may be achieved.

• Korean journal of applied entomology
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• v.40 no.3
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• pp.253-258
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• 2001

Biological control of thrips with Orius strigicollis Poppius was evaluated in a hot pepper greenhouse. To study the biological control strategy of thrips on hot pepper grown in greenhouse, three plots were established: natural enemy removed plot(CNT), pesticide treated plot(PAT) and O. strigicollis released plot with no pesticide application (NRT). The nymphs of O. strigicollis were found on the leaves of lower stratum in CNT and NRT at 13 days after the first release. The density of thrips was suddenly dropped and maintained at low level since 15 day after transplanting in NRT. The densities of thrips on hot pepper flowers was also maintained at much less level in NRT than in CNT. The thrips and O. strigicollis, which were aggregated in flowers, may have resulted in improved predator searching. Average damage indices of CNT, PAT and NRT were 0.31, 0.05 and 0.08 and the percentage of damaged fruit were 80.0, 17.1 and 24.8% respectively. The damage index and percentage of damaged fruit of NRT was slightly higher than PAT, but very lower than CNT. The introduction of the adults of O. strigicollis, which was the biological control agent for the control of thrips, was effective on hot pepper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.807-813
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• 2000

One hundred fifty grams of Korean fermented soybean paste and hot pepper-soybean paste were packaged in glass jar of 232 mL and Sotred at 5, 13, 22 and 30℃. During the storage, the changes in their microbial flora and quality attributes were monitored. Carbon dioxide production rate from the stored pastes were also determined from initial change of CO₂concentration in headspace of the pack. Hot pepper-soybean pate showed much higher CO₂ production rate higher dependence of CO₂ production on temperature compared to soybean paste. Total aerobic bacteria count and lactic acid bacteria count did not change significantly through the storage. Yeast count in soybean paste decreased slowly after initial uprise while that of hot pepper-soybean paste steadily decreased. Surface color of hot pepper paste changed to dark red with slight decrease in 'L' value and slight increase in 'a' and 'b' values, whereas any significant color change was not observed in soy paste. Titratable acidity increased with time with higher increase in soybean paste, but pH stayed at constant level for both pastes. All the rates of quality change were higher with higher temperature. Pressure buildup due to CO₂ production needs to be considered first in designing the packages of the fermented pastes before their color changes and other chemical quality changes.

• Food Engineering Progress
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• v.13 no.1
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• pp.38-43
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• 2009

In this research, the contents of capsaicin and dihydrocapsaicin in various species of red pepper produced in the Goesan-gun County were determined by GC-MS. Further, the contents of capsaicin and dihydrocapsaicin in powdered red pepper products with very hot, hot, normal and mild taste were analyzed to present the degree of hot taste in their products based on contents of capsaicin. The contents of capsaicin in each species of red pepper were from 25.18 mg%(Daetong) to 123.62 mg%(Cheongyang). In the powdered red pepper sold in the market, the contents (mg%) of capsaicin in very hot, hot, normal and mild taste products were 101.98, 67.63, 37.74, and 14.73, respectively. Based on this result, the classification of hot taste by contents of capsaicin was presented in the 7 grades. Namely, the products currently sold in the market were classified into very hot, hot, normal and mild taste. In this research, the degree of hot taste was classified based on contents of capsaicin into 1st grade over 120 mg%, 2nd grade in 100-120 mg%, 3rd grade in 80-100 mg%, 4th grade in 60-80 mg%, 5th grade in 40-60 mg%, 6th grade in 20-40 mg% and 7th grade below 20 mg%. Thus, it is expected that the problem which arises when preparing the products such as kimchi, gochujang and seasoning sauces by using powdered red pepper, namely, the inconsistency of hot taste can be improved and maintained.

• 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.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.660-666
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• 2008

This study was designed to compare the thermal oxidative stability of lard, soy bean oil, and hot pepper seed oil for 0-3 d at $100^{\circ}C$, and to evaluate the effect of capsaicin on thermal oxidative stability in lard and soy bean oil. As result, thermal oxidation stability was shown in the order hot pepper seed oil>soy bean oil>lard for 0-3 d at $100^{\circ}C$. In blended oils, hot pepper seed oil effectively inhibited lipid oxidation when mixed with lard than soy bean oil by showing the ratio of 30% pepper seed oil plus 70% lard and 60% pepper seed oil plus 40% soy bean oil inhibited lipid oxidation during storage periods. And to investigate the antioxidative effect of antioxidants such as capsaicin and alpha-tocopherol in hot pepper seed oil, 1,200 and 2,400 ppm capsaicin, or 0.3% alpha-tocopherol were added in soy bean oil and lard and stroed for 0-3 d at $100^{\circ}C$. Capsaicin inhibited lipid oxidation in lard but not in soy bean oil, however alpha-tocopherol exhibited a prooxidaton effect in soybean oil. Therefore, it suggests that the application of hot pepper seed oil or capsaicin in lard may be better for thermal oxidative stability.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.329-333
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• 2003

Fruits of 'Manita', a red pepper cultivar, and 'HL', a cultivar bred for single-harvest, cultivated by direct sowing method were harvested simultaneously. The red fruits were freeze-, sun-, indoor-, hot-air $(65^{\circ}C)$, and excessive hot-air (50% longer time) dried. For Manita. ASTA values of freeze- and indoor-dried red pepper were the highest $(153.6{\sim}168.4)$, and those of sun- and hot air-dried ones were $119.2{\sim}131.5$. Excessive hot-air drying decreased the redness by about $9{\sim}15%$ compared to normal hot-air drying. For HL, ASTA values $(150.3{\sim}171.7)$ of indoor-dried red peppers were much higher than other dried peppers. Red pigment in HL was destroyed easily during sun drying, showing values of only $49.2{\sim}69.2$. By excessive hot-air drying, the redness did not decrease, compared to normal hot-air drying. The organic acid contents of both cultivars were higher in sun- and hot-air-dried ones than freeze- and indoor-dried ones. Copsaicinoid contents of both cultivars decreased up to 22% by excessive hot-air drying compared to normal hot-air drying. Sugar contents were lower in all drying methods other than freeze drying for both cultivars.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.81.1-81
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• 2003

Although plants have evolved to possess various defense mechanisms from local biotic and abiotic stressors, most of yield loss is caused by theses stressors. Recent studies have revealed that several different stress responsive reactions are inter-networking. Therefore, the identification and dissection of stress responsive genes is an essential and first step towards understanding of the global defense mechanism in response to various stressors. For this purpose, we applied cDNA microarray analysis, because it has powerful ability to monitor the global gene expression in a specific situation. To date, more than 10,000 non-redundant genes were identified from seven different cDNA libraries and deposited in our EST database (http://plant.pdrs.re.kr/ks200201/pepper.html). For this study, we have built 5K cDNA microarray containing 4,685 unigene clones from three different cDNA libraries. Monitoring of gene expression profiles of hot pepper interactions with biotic stress, abiotic stresses and chemical treatments will be presented. Although this work shows expression profiling at the sub-genomic level, this could be a good starting point to understand the complexity of global defense mechanism in hot pepper.

• 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.24 no.4
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• pp.530-536
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• 1995

A study was performed to assess dietary intake and serum levels of $\beta$-carotene and the influence of preference for hot taste on $\beta$-carotene intake in Korean female college students. Daily intake of $\beta$-carotene was estimated with a questionnaire composed of food item of high $\beta$-carotene contents and the average daily intake level was 4089$\pm$2400$\mu\textrm{g}$. The major sources of $\beta$-carotene included carrot, pumpkin, spinach, tomatoes and red pepper powder. 14$\pm$10% of total dietary $\beta$-carotene intake was from foods containing red pepper powder. The average amount of red pepper powder added to bean sprout soupr were 0.32$\pm$0.34g. Subjects preferring hot taste added significantly larger amount of red pepper powder(p<0.05) than those not preferring hot taste. Subjects of the lowest quartile of $\beta$-carotene intake level showed the lowest precentage of subjects preferring hot taste. The average serum $\beta$-carotene concentration was 36.5$\mu\textrm{g}$/dl and large variation in the amount among the subject has been observed. The level of dietary $\beta$-carotene intake and serum $\beta$-carotene concentration of Korean female college students were not significantly correlated but both were higher than levels in reports from western countries. These results indicate that $\beta$-carotene intake levels of the subjects are adequate and the preference for hot taste affects $\beta$-carotene intake significantly.