• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.921-928
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• 2014

This study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p<0.001). The moisture also increased with increasing capsaicin powder content (p<0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder (p<0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.677-680
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• 2000

This study was performed to compare the pungency perception of Koreans with that of Australians by sensory evaluation using capsaicin and capsaicin-containing chilli powder. First, the sensory tests for various concentrations of capsaicin were carried out, and then capsaicin-containing chilli powder was added to water, porridge and noodle, and they were evaluated to find out the threshold concentrations of capsaicin in each medium. In the results, the pungency perception of Australians was higher in low concentrations of capsacin, while Korean perceived the pungency better in high concentrations, and the panels perceived hot taste better in water followed by porridge and noodle. The low concentrations of capsaicin was not easily perceived if it is contained in porridge or noodle.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.137-141
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• 1992

To investigate some factors on oleoresin extraction from red pepper, the content of yield, capsanthin and capsaicin in oleoresin extracted under various factors such as solvent, variety of materials, extraction time and temperature, storage condition of dried red pepper and its parts, particle size of raw material powder and the ratios of red pepper powder to extraction solvent were investigated. Ethyl alcohol and ethylene dichloride were effective in extracting capsanthin and capsaicin from red pepper, respectively. Mixed-solvent bore fruitful in increasing of oleoresin yield, but was fruitless in extracting capsanthin and capsaicin in comparison with single-solvent. In three varieties such as Juktoma, Jinsol and Dabok, Jinsol was excellent in oleoresin extraction. Optimum extracting temperature and time was $20^{\circ}C$ and three to five hours, respectively. Oleoresin quality from long-term storage and/or coarse red pepper were low in point of yield, capsanthin and capsaicin. Capsanthin and capsaicin were distributed into pericarp and seed in abundance, respectively. Optimum mixing ratio of red pepper powder to extracting solvent was suitable for one to three(1 : 3) or one to four(1 : 4) in oleoresin extraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.893-898
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• 1996

This study is a continuous work for the standardization of children's kimchi preparation. In order to find out the proper red pepper powder for children's kimchi, four kinds of red pepper powder(A, B, C, D) sold in Kyungsang province were used as samples. The proximate composition, color value, capsaicinoids concentration and sugar content in four kinds of the red pepper powder were determined, and sensory evaluation of kimchi Prepared with those was carried out for different fermentation times. Moisture contents of red pepper powder A, B, C and D were in the range of 11.59~13.48%. Lipid and ash contents of samples were in the range of 7.59~8.39% and 4.34~7.45%, respectively. In comparision of color values measured by a Hunter colorimeter, red pepper powder A showed the highest value for a and b values. Also A showed the brightest color as measured in ASTA color and L value. Capsaicin concentration of D and dihydrocapsaicin concentration of C were found to be the highest among the sanlples. The capsaicin equivalent was in tile order of D>C>A>B. The content of total sugar was in the order of B>A>D>C. In the sensory evaluation of children's kimchi prepared with four kinds of red pepper powder, the color and total acceptability of kimchi prepared with A were found to be the best. The results of sensory evaluation between kimchi prepared with A and school supplied kimchi showed that the former was better. And the composition of A red pepper powder was as follows: capsaicin equivalent 24.l5mg%, total sugar content 15.79% and ASTA color value 178.2.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.156-161
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• 1991

The mutagenic, comutagenic and antimutagenic effects of red pepper powder were studied by using Ames mutagenicity test. extracts(3 fractions) of the red pepper powder did not show any mutagenicity with or without S9 mix in Salmonella typhimurium strains of TA100 and TA98. These extracts did not show any comutagenicity on N-methyl-N'-nitro-N-nitrosoguanidine(MNNG). Capsaicin also did not exhibit any mutagenicity in the absence or presence of S9 mix prepared from rat or hamster livers. However, the red pepper powder showed antimutagenicity aganist aflatoxin $B_1(AFB_1)$ mediatdd mutagenicity. Especially first fraction of the pepper powder inhibited strongly the mutagenicity of $AFB_1$. There was no difference of these activities between hotter tasted pepper powder and plain hot tasted pepper powder.

• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.199-204
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• 1977

To improve the storage stability of Korean red pepper (Capsicum annuum), the equilibrium moisture content of the powder and effects of irradiation on the capsaicin, capsanthin and microorganisms were investigated during its storage. The equilibrium moisture contents of the powder at $25^{\circ}C$ and relative humidities of 43.7, 53.3, 64.4, 75.4 and 84.3% were 13, 18, 25, 28 and 37%, respectively, and the larger the particle size was, the lower the equilibrium moisture content was under the same storage conditions. Cobalt-60 gamma irradiation degraded partly the capsaicin in red pepper or in solution at dose levels above 500 krad, but did not affect the moisture and capsanthin contents during its storage. Total viable cell count of the powder was around $10^8$ per gram and $D_{10}$ value for the mixed organisms was 210 krad.

• Journal of Nutrition and Health
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• v.28 no.1
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• pp.53-60
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• 1995

This study was performed to compare the contents of nutrients and taste components in Korean(King and Dabok) and imported(from Myanma) red pepper powders. Red pepper imported from Myanma was narrower and lighter and showed significantly higher contents of moisture and lipid. Lower amount of fructose and glucose shown in imported red pepper powder seemed related to lower sensory score in sweet taste. Capsaicin was contained much higher in imported red pepper powder and looked related to higher score in pungent tastes. Organic acids like oxalic acid, malonic acid, succinic acid, pyroglutamic acid were significantly lower in imported red pepper powder. Imported red pepper powder showed lower amount of $\beta$-carotene, capsanthin and color value(L, a, b) than Dabok and obtained lower sensory score in color.

• Preventive Nutrition and Food Science
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• v.9 no.1
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• pp.34-38
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• 2004

High-pungency red pepper and capsaicin modulate circulating hormone levels and induce lipolysis in adipose tissue in vivo. This study was designed to investigate the lipolytic activity of adipocytes by high-pungency red pepper extract in vitro. High-pungency red pepper (var. Chungyang) powder showed 126.1 mg% of capsaicinoid which was 3 x higher than low-pungency red pepper powder (var. Daemyung). To study the effects of high-pungency red pepper extract on lipolytic activity, preadipocytes were separated from the epidermal fat of 14 day-old rats, induced to differentiate into adipocytes and were treated with red pepper extracts. The amount of glycerol released from adipocytes into the culture medium was analysed to measure lipolytic activity. Glycerol release from adipocytes was increased in a dose-dependent manner with high-pungency red pepper extract treatment. However, there was no significant change in the glycerol release when adipocytes were treated with low-pungency red pepper extract. To investigate whether lipolysis by high-pungency red pepper extract is caused by capsaicin, glycerol release was detected after the treatment of adipocytes with capsaicin. Glycerol release was significantly increased by capsaicin. These results suggest that high-pungency red pepper extract might have a direct lipolytic activity in adipocytes that is mediated by capsaicin.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.209-216
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• 2004

To investigate physico-chemical changes of mashed red repper and red pepper powder during frozen storage, we analyzed the quality of samples after mashing, mashing and blanching, mashing and addition of vitamin C, mashing and addition of NaCl. The most important quality factor of red pepper is red color. $\alpha$ value of red pepper powder of Pochungchun was 31.51. These results showed that those processing methods were effective to preserve red color. Capsanthin contents of mashed red pepper treated with vitamin C were decreased 1.8% after 180 days of frozen storage. This decrease was the least, showing that addition of vitamin C helped retaining capsanthin contents. Capsaicin and dihydrocapsaicin contents in Pochungchun powder ore decreased 11.9 and 18.3% during frozen storage respectively. These results showed that capsaicin was more stable than dihycrocapsaicin during frozen storage. Generally capsaicin and dihydrocapsaicin in the Pochungchun red pepper frozen-stored after mashing were less decreased than red pepper powder, and addition of vitamin C to the mashed red pepper was the most effective to retain capsicin and dihydrocapsaicin than others. The content of vitamin C in the red pepper frozen-stored after masking and blanching was 12.0 mg/100g, compared with 44.0 mg/100g in the sample stored after only mashing. This suggested that blanching process destroyed vitamin C in the mashed red pepper. Addition of salt in the mashed red pepper showed the same inclination. But, addition of vitamin C to the mashed red pepper was decreased 32.9% compared with 69.0% in the mashed red repper during frozen storage. Theser results indicated that addition of vitamin C could retain vitamin C in the mashed red lopper.