• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1189-1196
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• 1998

The antiatherogenic effect of kimchi ingredients was studied in terms of antioxidative effect against Newzealand white rabbits that fed 1% cholesterol. Experimental groups was fed 8% Baechu (Brassica pekiinensis), or 1% red pepper(Capsium annum), or 1% garlic(Allium sativum) for 12 weeks. Blood samples were drawn every 2 weeks to analyze vitamin E, POV, and TBARS. Hepatic antioxidative enzyme activity, vitamin E, and carotene concentration also were measured. Plasma TBARS and POV level were markedly lowered in both red pepper and garlic fed rabbits(p<0.05) compared to control. Hepatic POV and protein carbonyl values were lowered in the rabbits fed kimchi ingredients compared to control(p<0.05). Plasma vitamin E concentration was increased in the rabbits fed red pepper and garlic compared to control(p<0.05). Hepatic vitamin E concentration was increased in red pepper and garlicfed rabbits compared to control. For the hepatic antioxidative enzyme acitivity, catalase activity was significantly increased in red pepper and garlic fed rabbits compared to control. Therefore, Baechu, red pepper, and garlic exert an antioxidative effect against rabbits fed 1% cholesterol for 3 months.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.576-586
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• 2015

This study compared and analyzed the consumption and amount of red pepper used in Baechu Kimchi (cabbage Kimchi) especially the amounts used in Kimchi recipes with respect to the passage of time from the 1930s to the 2010s. In this analysis, 78 recipes for cabbage Kimchi were taken from books, daily newspapers and magazines from 1930 to 2014 and collected for comparison. The result of the study showed that the consumption and inclusion of dried red pepper powder in cabbage Kimchi increased. The average consumption of red pepper in the 1930s was 5.75 g, and the number went up to 8.83 g in the 1940s, to 13.8 g in the 1950s, and to 20.25 g in the 1960s. The amount dramatically increased from 1970 to 1980 (53.37 g) and kept rising until 2010 (71.26 g). The average consumption of red pepper in cabbage Kimchi in the 2010s is about 12 times that of the 1930s.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2003.10a
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• pp.131.1-131
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• 2003

This study reports the identification of species of Colletotrichum strains originating from red-pepper and Chinese matrimony vine in Cheongyang. Ninteen isolates of red-pepper and 26 Coiletotrichum isolates of Chinese matrimony vine were compared with 5 isolates of strawberry representing C. gloeosporioides, by use of morphological and cultural criteria. Twenty three isolates among 26 isolates from Chinese matrimony vine were identified as C. acutatum, characterized by the low growth rates and the low sensitivity to carbendazim and diethofencarb. Also, all the isolates of red-pepper were identified as C. acutatum, showing the same characteristics as those of Chinese matrimony vine. Three and five isolates from Chinese matrimony vine and strawberry, respectively, were identified as C. gloeosporioides, characterized by the high growth rates and the high seneitivity to carbendazim and diethofencarb. There were differences in colony color and pathogenicity between Chinese matrimony vine isolates and red-pepper isolates of C. autatum. The isolates of C. acutatum from Chinese matrimony vine producing orange colored colonies with abundant spores showed the strong pathogenicity to Chinese matrimony vine, although they could not infect fruits of red-pepper by the wound inoculation. However, red-pepper isolates of C. acutatum producing gray colonies showed the strong pathogenicity to Chinese matrimony vine as well as red-pepper. Furthermore, comparative study on PCR amplification of ITS regions of rDNA was carried out using a number of Colletotrichum isolates. A species-specific primer could be used for the identification of C. acutatum from red-pepper and Chinese matrimony vine.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.415-420
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• 1990

To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature, $5^{\circ}C\;and\;-3^{\circ}C$ without light for 6 months, kimchi was prepared with the stored red pepper paste to evaluate any quality change. The weight and pH of pericarp were 73.2% of total and 5.0, respectively. Addition of 10% salt to the paste decreased the pH of paste, reducing the sterilization time down to 10 min against growth of Clostridium botulinum. Thermal diffusivity of paste after pasteurization was $1.190{\times}10cm^{-7}/sec$, which was lower than control, probably due to air in pouch. The red pepper paste with 10% salt added, followed by sterilization for 10 min, could be preserved for over 6 months at $5^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.125-132
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• 2018

This study was carried out to determine the optimal storage conditions by examining the effects of the storage conditions on the quality of red pepper powder during storage in households. Red pepper powder was stored at room temperature ($20^{\circ}C$), refrigeration (2 and $-1^{\circ}C$) and frozen (-5 and $-20^{\circ}C$) for 3, 6, 9 and 12 months. The ASTA color value, capsanthin content and redness ($a^{\ast}$) of the red pepper powders stored at -5 and $-20^{\circ}C$ were not decreased significantly depending on the storage temperatures until 9 months. The pH of red pepper powder stored at $20^{\circ}C$ decreased significantly until 9 months and increased at 12 months. The microbiological quality of the red pepper powder stored at -5 and $-20^{\circ}C$ was more stable during long-term storage. In the sensory evaluation of red pepper powder stored under all conditions, the overall freshness, redness, hot flavor, moisture release, and edibility decreased with increasing storage period from the control to 12 months. Moisture release increased from 3 months to 12 months. Overall, red pepper should be stored at low temperatures (2, $-1^{\circ}C$) for up to 6 months, and frozen (${\geq} -5^{\circ}C$) for 6 to 9 months. The optimal temperature for long-term storage (${\geq}9$ months) was $-20^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.221-231
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• 2005

We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids, acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flavor.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.63-67
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• 2007

In order to optimize use of pepper resources, and to aid farmers in increasing their income, we compared two types of kimchies made from red and green pepper powder. Qualitative differences were examined during fermantation at $4^{\circ}C$. There was no significant change in pH patterns, acidity, total bacteria cell count and total lactic acid bacteria cell count between the red and green pepper powder, however, sensory evaluation, indicated that Kimchi made with green pepper powder showed lower, sensory scores than Kimchi made with red pepper powder with respect to overall acceptability. Eventhough the sensory scores of green pepper is lower than that of red pepper, the quality of Kimchies was not different between them. Considering that the price of green pepper is far cheaper than red pepper powder, farmers should consider actively the production of green pepper Kimches in order to cut down expenses fur the production of Kimches.

• 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.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.74-82
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• 2011

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at $10^{\circ}C$ fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23~4.52 and 6.12~7.97 mg/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 mg/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both $DPPH^+$ and $ABTS^+$ scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.

• Preventive Nutrition and Food Science
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• v.13 no.3
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• pp.231-236
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• 2008

Response surface methodology (RSM) was used for the analysis and optimization of the production process of strawberry Kochujang. Experiments were carried out according to a central composite design, selecting strawberry puree content and red pepper powder content as independent variables and soluble solids content, moisture content, water activity, color characteristics ($L^*-$, $a^*-$, and $b^*$-values) as response variables. The polynomial models developed by RSM were highly effective for describing the relationships between the study factors and the responses. Kochujang containing a higher amount of red pepper powder had a higher soluble solids content; on the contrary, soluble solids content decreased with the increase in the strawberry puree content in the sample. Moisture content increased with increased strawberry puree content but decreased with increased red pepper powder content. Water activity increased with the increase in strawberry puree content in the sample but was less affected by the amount of red pepper powder content. Decreases in $L^*$-values with increasing amount of red pepper powder were noted. $a^*$-values decreased with the increases in red pepper powder content but increased with the increase in strawberry puree content in the Kochujang formulation. $b^*$-values decreased with the increases in red pepper powder content but was less affected by the strawberry puree content. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out an optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to strawberry puree content=14.36% and red pepper powder content=11.33%, conditions under which the model predicted soluble solids content=$59.31^{\circ}Brix$, moisture content=45.30% (w.b.), water activity=0.758, $L^*$-value=24.81, $a^*$-value=7.250, and $b^*$-value=10.19.