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KMID : 0380619910230040447
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 4 p.447 ~ p.451
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Rapid Determination of Seed and Stem Content in Red Pepper Powder by Near - Infrared Reflectance Spectroscopic Analysis
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Abstract
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Red pepper peels stored with seeds or stems in the powder state at 30℃ resulted in decrease of quality components such as capsanthin, capsaicin and total sugars. The effect of seeds on the quality deterioration was larger than stems. A near-infrared reflectance spectroscopic(NIRS) method was evaluated for the determination of seed and stem contents in red pepper peels. The standard error of prediction was 1.76% in seeds and 0.43% in stems. It is concluded that the NIRS method is suitable for the determination of seen and stem contents in red pepper powder.
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