Earticle

초록

영어

Characteristics of good-quality red pepper powder produced using N2-circulated low-temperature drying method were compared with those made through conventional sun and hot-air drying methods. Kimchi and kochujang were prepared with different types of red pepper powder, and their physicochemical and sensory properties were compared. Results revealed Hunter L (lightness), a (redness), and b (yellowness) values of N2-circulated low temperature-dried red pepper were highest. Absorbance of crude capsanthin in hot air-dried red pepper powder (0.584±0.001) was significantly lower than sun-dried (0.848±0.001) and N2-circulated low temperature-dried products (0.832±0.002. Use of N2-circulated low-temperature drying method resulted in the highest amounts at reducing sugar and total vitamin C. Capsaicin content of N2-circulated low temperature-dried products were higher than hot air-dried ones. The aL values of kochujaug made with sun-and low temperature-dried red peppers were higher than that of kochujang made with hot-dried red peppers. Physicochemical and sensory evaluation results showed red pepper powders made using N2-circulated low-temperature drying method have the best quality among all samples tested.

키워드

저자

• 김정희 [ Kim, Chung-Hee | 인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부 ]
• 류승희 [ Ryu, Seung-Hee | 인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부 ]
• 이민자 [ Lee, Min-Ja | 인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부 ]
• 백종원 [ Baek, Jong-Won | 인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부 ]
• 황홍철 [ Hwang, Hong-Cheol | (주)황홍철 바이오식품 ]
• 문갑순 [ Moon, Gap-Soon | 인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  한국식품과학회지 [Korean Journal of Food Science and Technology]

• 간기

  격월간

• pISSN

  0367-6293

• 수록기간

  1969~2011

• 십진분류

  KDC 574 DDC 664