• 동아시아식생활학회지
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• 제13권1호
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• pp.64-71
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• 2003

Physicochemical and sensory characteristics of Kakdugi substituted red pepper powder with red paprika powder during fermentation at 1$0^{\circ}C$ were compared with those of the control. The fermentation patterns of two Kimchies were similar. While the pH and the acidity of the control were 3.88 and 0.691%(as lactic acid), respectively, those of paprika, 3.85 and 0.690%(as lactic acid), respectively on the 10th day of fermentation, which is the optimal ripe time. Reducing sugar content and Lactobacilli number of paprika Kakdugi were higher than those of the control. The hardness and fracturability of Kakdugi radish were not significantly different from those of the control during fermentation. The Hunter color L, a and b values of both Kakdugies increased gradually until l0th day and then decreased. The a and ASTA value of paprika Kakdugi was higher than that of control, which is consistent with the results of sensory evaluation. Capsaicin and dihydrocapsaicin analyzed by HPLC were not detected in paprika Kakdugi. Sensory evaluation (unstructured scale, 10 points) showed the score of hot taste f3r paprika Kakdugi was lower than that of the control(p<0.05), whereas the score of over-all acceptabillity for paprika Kakdugi(8.0) was higher than those of control(6.1).

• 한국식품저장유통학회지
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• 제5권1호
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• pp.81-87
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• 1998

Antimicrobial activities of the extracts from spices microorganisms related to kimchi fermentation were investigated. 32 kinds of spices such as allspice, mount, basil, bay leaves, caraway, cardamon, celery, chilli powder, chives, cinnamon, clover, coriander, cumin, dill, fennel, garlic, horseradish, marjorarm, mugwort, mustard, nutmeg, onion, oregano, paprika, parsely, pepper, peppermint, rosemary, sage, tarragon, thyme and tumeric were extracted with water, ethyl ether, ethyl acetate and ethanol. Fractions were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides, The extracts of 28 kinds of spices except caraway, cardamon, paprika and tarragon by water extraction, those of 29 kinds except arrowroot, paprika and tarragon by ethyl ether extraction, those of 30 kinds except paprika and tarragon by ethyl acetate extraction, and those of 29 kinds except clover, paprika and tarragon by ethanol extraction showed strong antimicrobial activities against Lactobacillus plantarum. On the other hand, the extracts of 28 kinds of spices except caraway, cardamon, paprika and thyme by water extraction, those of 27 kinds except cardamon, cumin, paprika, tarragon and thyme by ethyl ether extraction, thou of 30 kinds except paprika and thyme by ethyl acetate extraction, and those of 28 kinds except cardamon, cumin, paprika and thyme by ethanol extraction showed strong antimicrobial activities against Leuconostoc mesenteroides.

• 한국식품영양과학회지
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• 제33권5호
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• pp.869-874
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• 2004

This study was conducted to investigate the effects of paprika juice on the quality characteristics of Jeung-Pyun (fermented and steamed rice cake). Jeung-Pyun was prepared with four different levels of orange paprika juice (0%, 10%, 25% and 50% replacement of water). The proximate composition analysis showed that moisture contents of Jeung-Pyun were 48.72∼49.36%, and crude protein, lipid and ash contents were 2.94∼3.13%,0.46∼0.63% and 0.60∼0.65%, respectively. The pH of Jeung-Pyun batters was decreased from 4.74∼4.83 to 4.27∼4.38 during 4 hours of fermentation at 35$^{\circ}C$. The maximum expanded volume was observed in control group, followed by 10% group, 25% group and 50% group and the volume expansion was decreased with the increased amount of paprika juice. The "L" value (lightness) was the highest in control group and decreased with paprika juice addition, while the "b" value (yellowness) was increased as the amount of paprika juice was increased. Rheology test showed that there were no significant differences in hardness an cohesiveness among four groups. Springiness and gumminess were the lowest in control group and increased with the increased amount of paprika juice. Results of sensory evaluation showed that there were no significant differences in scores of cell uniformity, sweetness, moistness and overall desirability between control and 10% group. Therefore. Jeung-Pyun prepared with 10% paprika juice was evaluated as the most acceptable one among test groups when compared to control.

• 한국유기농업학회지
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• 제31권1호
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• pp.1-27
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• 2023

This study investigated Thai consumers' perception and willingness to pay for Korean paprika and tomatoes to establish effective export strategies, To this end, an online survey was conducted on 300 consumers living in Bangkok, Thailand, and the factors affecting the purchase intent and willingness to pay price premium for Korean paprika and tomatoes were analyzed. The results are as follows. First, Thai consumers usually buy fruit and vegetables offline, such as supermarkets and large discount stores, but not a few respondents obtained purchase information online. Second, the price competitiveness of Korean paprika and tomatoes is low to Thai products, and the quality, safety, freshness, and cost-effectiveness are similar or low to other exporting countries. Therefore it is important to improve non-price competitiveness using positive perceptions of Korean products and Korean Wave. Third, the most important reason why Thai consumers not buying Korean paprika and tomatoes is the lack of stores and high prices. Fourth, as a result of analyzing the factors affecting the purchase intent for Korean paprika and tomatoes, the strategy of selling paprika and tomatoes through supermarkets to consumers with high income is effective. Fifth, considering the factors of willingness to pay premium prices for Korean paprika and tomatoes, a high pricing strategy targeted consumers with high income and many family members is appropriate.

• 한국유기농업학회지
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• 제31권3호
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• pp.191-209
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• 2023

The purpose of this study is to establish a strategy to activate the export of Korean paprika to Vietnam. For this, we survey 202 adults in Vietnam, and analyzed the paprika purchase and consumption behavior, preferences, considerations, and willingness to pay. Most of respondents had purchased paprika, and offline grocery stores are the major purchasing location of paprika. The price elasticity of Korean paprika is greater than 1, showing more elasticity than other origins, and it is advantageous to implement the price reduction strategy. The number of household members and the level of education affect purchasing intentions. In conclusion, product composition targeting small households, pricing strategy, and K-Food marketing are appropriate.

• 한국축산식품학회지
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• 제33권5호
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• pp.626-632
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• 2013

본 연구는 색깔별로 열풍 건조한 파프리카 분말의 항산화 활성을 알아보고, 열풍 건조한 파프리카 분말을 돈육분쇄육에 첨가하여 이화학적인 특성과 항산화 효과를 알아보기 위하여 수행하였다. 파프리카의 총 페놀성화합물 함량은 파프리카의 색과 추출용매에 따라서 유의적으로 차이를 나타내지 않았다(p>0.05). 파프리카 분말의 DPPH에 대한 전자공여능은 파프리카 색깔에 따라 차이를 보이지 않았고, 파프리카의 색깔과 관계없이 물 추출물보다 메탄올 추출물이 더 높은 전자공여능을 보였고, 특히 0.5% 이상에서 메탄올 추출물이 대조구인 ascorbic acid와 유의적으로 차이를 나타내지 않음으로써 높은 항산화 활성을 보였다. 철이온 흡착력은 파프리카의 색깔이나 용매에 상관없이 모든 처리구들에서 농도가 높아짐에 따라 철 흡착 활성이 높아지는 경향을 보였고, 특히 1.0%에서는 메탄올 오렌지 추출물(MOP)과 물로 추출한 붉은 파프리카(WRP) 처리구가 EDTA와 유의적인 차이를 보이지 않았고, EDTA를 제외한 모든 처리구에서도 유의적인 차이를 보이지 않았다(p>0.05). 환원력은 모든 농도에서 처리구간에 유의적으로 차이를 나타내지 않았고(p>0.05), 농도가 증가함에 따라 환원력도 증가함을 보였다. 열풍 건조한 파프리카 분말이 첨가된 돈육 분쇄육에 냉장저장 중 이화학적인 특성에서는 적색도는 붉은색 파프리카 분말을 첨가한 처리구가 높게 나타났고, 반대로 황색도는 주황색 파프리카 분말을 첨가한 처리구에서 높게 나타났다. TBARS값은 파프리카 색에 관계 없이 분말의 함량이 증가할수록 낮게 나타났고, 특히 1% 첨가한 처리구의 경우에는 참조구인 REF와 유의적인 차이를 보이지 않음으로써 우수한 항산화력을 나타내었다. 미생물 실험 결과 파프리카 분말 첨가가 미생물을 억제하는데 기여하지 않았다. 이와 같은 결과로 볼 때 색에 관계없이 파프리카 분말은 천연 항산화 물질로서의 우수한 항산화 효과를 나타내어 육가공품 가공에 천연 항산화제로서의 이용이 가능할 것으로 판단된다.

• 한국양식학회지
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• 제22권1호
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• pp.100-104
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• 2009

본 연구는 사료내 색소원으로 paprika와 동물플랑크톤 혼합첨가가 흰줄납줄개의 carotenoid 축적 및 색택에 미치는 영향을 조사하였다. 대조사료(Con)를 제외한 모든 실험사료에 paprika 분말 5%를 첨가하고, paprika 분말과 동물플랑크톤의 상호작용을 알아보기 위하여 paprika 분말만 첨가한 실험사료(P5), P5사료에 water flea Moina macrocopa 3% 첨가사료(P5M3), Artemia nauplius (Artemia sp.) 3% 첨가사료(P5A3), rotifer Brachionus Plicatilis 3% 첨가사료(P5R3)로 총 5개의 실험사료를 제조한 후, 2반복으로 10주간 사육실험 하였다. 실험종료 후, 모든 실험구간에서 생존율의 차이는 없었으며, 총 carotenoids 함량은 동물플랑크톤이 첨가된 실험 구에서 높은 다소 높은 값을 보였다. 특히, P5A3 실험구에 가장 높은 값을 나타냈다. 흰줄납줄개의 색택은 paprika와 동물플랑크톤 혼합 첨가한 실험구가 대조구 및 P5 실험구에 비해 붉은색이 더 선명하였다. 이상의 결과를 고려할 때, 흰줄납줄개의 배합사료내 paprika와 동물플랑크톤의 혼합첨가는 붉은 색 개전에 도움이 되었고, 특히 Artemia nauplius 또는 rotifer 첨가가 좋을 것으로 판단된다.

• 한국식품저장유통학회지
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• 제14권3호
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• pp.281-287
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• 2007

파프리카 분말을 스폰지 케이크 제조에 이용하고자 동결 건조된 두 가지 파프리카 분말을 밀가루 배합비에 2, 4 및 6%의 비율로 첨가하여 반죽의 비중과 점도 및 그에 따른 최종 케이크 품질, 물리적 및 관능적 특성을 조사하였다. 이들의 결과에서 품종이 다른 두 종류의 파프리카 분말의 첨가 비율이 증가함에 따라 케이크 반죽 비중 및 점도는 증가하였고, 케이크의 부피와 높이는 오히려 감소하는 경향을 나타내었다. 색상은 파프리카 분말의 첨가에 따라 표면과 내부의 색깔을 모두 어둡게 하였으며, 조직감은 파프리카 분말의 첨가량의 증가에 따라 경도가 증가하였다. 파프리카의 품종이 스폰지 케이크의 관능검사에 미치는 영향에서는 파프리카 분말 4% 첨가구가 파프리카 분말을 첨가하지 않은 대조구에 비하여 높은 기호도를 나타내었다.

• 한국수산과학회지
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• 제45권4호
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• pp.337-342
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• 2012

A feeding trial was conducted to investigate effect of three paprika levels (0%, 5% and 10%) with two lipid levels (4% and 10%) in diets on growth performance and skin coloration of red- and white-colored fancy carp, Cyprinus carpio var. koi. Two replicate groups (an average body weight of $4.3{\pm}0.2g$) of fish fed one of eight experimental diets for 8 weeks. Survival, weight gain and feed efficiency of the fish were not significantly affected by both dietary paprika and lipid levels (P>0.05). After 8 weeks feeding period, the values of $a^*$, $L^*$ and $b^*$ of fish skin were significantly changed by dietary paprika level (P<0.05) but not lipid level. The $a^*$ value of fish fed the diets containing paprika was higher than that of fish fed control diet (P<0.05). Additional inclusion of 50-100 ppm canthaxanthin in diets containing 5% and 10% paprika did not improve $a^*$ value of fish skin. Based on the results of this study, it can be concluded that dietary inclusion of 5% paprika powder could increase the redness of red- and white-colored fancy carp fingerling.

• Mycobiology
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• 제34권3호
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• pp.154-157
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• 2006

A fungal isolate collected from infected paprika (Capsicum annuum var. grossum) was characterized as Sclerotinia sclerotiorum based on its ability of sclerotium formation, physiological and molecular properties. When the isolate was grown on potato dextrose agar, oatmeal agar, and malt extract agar, it grew most well on PDA. Optimal temperature and pH for its growth were $25^{\circ}C$ and pH 7, respectively. The fungal isolate produced sclerotia on PDA within 10 days, and the color and shape of the sclerotia were similar to those of S. sclerotiorum. The ITS rDNA regions including ITS1 and ITS2 and 5.8S sequences were amplified using ITS1F and ITS4 primers from the genomic DNAs of the paprika isolate and other known pathogenic S. sclerotiorum isolated from different crops in Korea, and their nucleotide sequences were determined. Sequence comparison analysis showed the ITS rDNA of the paprika isolate shares 100% sequence identity with those of S. sclerotiorum isolated from red pepper, lettuce and a S. sclerotiorum isolate registered in GenBank DNA database. Neighbor joining analysis based on the ITS rDNA sequence revealed the paprika isolate has very close phylogenetic relationships with known Sclerotinia sclerotiorum isolates. This is the first report that S. sclerotiorum has been found associated with paprika rot in paprika growing countries.