• Korean journal of food and cookery science
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• v.26 no.6
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• pp.753-760
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• 2010

The purpose of this study was to develop value-added seasoning products with Korean advanced chile peppers (Capsicum annuum L.) and investigate their physicochemical characteristics based on sensory evaluation. Ninety-seven chile pepper-related products were collected from American local favorites and analyzed based on their compositions. Yeongyang's chile pepper powders were prepared to develop Korean chile pepper seasoning products and measured for total microbial content (3.36 log CFU/g), moisture content (12.43%), total carotenoids (223.46 mg/100 g), vitamin C (290.33 mg/100 g), ASTA color value (149.37), and capsaicinoids (4.06 mg/100 g). Korean chile pepper seasoning samples for beef showed higher overall acceptability compared to American local favorite seasonings. Completed Korean chile pepper seasoning products contained red pepper (20%), various herbs (26.1%), salt (11.4%), dried mushroom (8.5%), garlic (8.5%), black pepper, curry, paprika, sweet pumpkin (5.7%), and citron (2.8%). This result might show the possibility of replacing mixed seasoning products from foreign countries (USA and Europe).

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.9-16
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• 2012

The purposes of this study were to develop value-added sauce(ketchup) products with Korean advanced chile peppers (Capsicum annuum L.), determine their physicochemical characteristics, and conduct a sensory evaluation. American chile ketchup products were collected from American local favorites and analyzed based on their compositions. The Korean chile ketchup contained tomato paste(37.5%), Korean chile pepper(14.1%), sugar(14.8%), vinegar(14.1%), garlic(8.5%), herbs, plum extract, and oligosaccharide. Its physiochemical analysis showed: moisture $59.61{\pm}0.28%$, crude protein $2.18{\pm}0.11%$, crude lipid $1.99{\pm}0.04%$, crude ash $9.26{\pm}0.13%$, crude carbohydrate $26.97{\pm}0.48%$, reducing sugar $35.19{\pm}0.97%$, salt $3.04{\pm}0.04%$, acidity $2.22{\pm}0.01%$, pH $3.7{\pm}0.01$, and $^{\circ}brix\;36.3{\pm}0.14$. Korean chile ketchup showed higher overall acceptability compared to American local favorite chile ketchup. This result suggests the possibility for replacing chile ketchup products imported from foreign countries(USA and Europe).

• Korean Journal of Plant Tissue Culture
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• v.25 no.5
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• pp.301-304
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• 1998

Effects of genotype and culture medium on plant regeneration from cotyledon segments of red pepper(Capsicum annuum L.) was investigated. Among combinations of IAA(0.25 and 0.50 mg/L) and zeatin(2.0 and 4.0 mg/L) added to MS medium, combination of 2.0 mg/L zeatin and 0.25 mg/L IAA was shown to be the best for shoot differentiation from cotyledon segments. Shoot regeneration from cotyledon explants took 9 to 25days, depending on genotypes and culture media. Early shooting was observed in Yeongyangjaelae, Putgochw, Karkovskij-A-35, Gris I-A-1 on MS medium containing 2.0 mg/L zeatin and 0.25 IAA mg/L. Percent of explants producing shoots, as also influenced by genotypes and culture media, were over 90% for 621, Yeongyangjaelae, Putgochw, Nikko jacksacgmulgochw, Ch-6-Num-216, and Kajenskij-A-35 when cultured on MS medum supplemented with 2.0 mg/L zeatin and 0.25 mg/L IAA and for Fresno chile, PI 169126, Kajenskij-A-35, jacksacgmulgochw, and PI 297438 on MS medium including 2.0 mg/L BA and 1.0 mg/L IAA.