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KMID : 0380619900220070833
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 7 p.833 ~ p.839
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Effects of Nitrogen Flushing on the Storage Stability of Red Pepper Powders
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장영상/Chang, Young Sang
박무현/김현구/조길석/신재익/Park, Mu Hyun/Kim, Hyun Ku/Jo, Kil Suk/Shin, Zae Ik
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Abstract
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To examine the effects of nitrogen flushing on the storage stability of red pepper powders, the color and capsanthin and capsaicin contents were investigated. Capsanthin and capsaicin contents of red pepper powders during their storage decreased as the increase of temperature. Nitrogen flushing packaging was good for the retention of capsanthin and capsaicin than air packaging. Brown color of red pepper powders during their storage differed with storage temperature and packaging condition, thus low temperature and nitrogen reduced the brown color substantially, L and b values by Hunter´s color were almost not changed during 10 months storage of red pepper powders, and a value was decreased as the increase of temperature. Therefore, nitrogen flushing packaging for the storage of red pepper powders was good than air packaging.
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