|
KMID : 0665220140270010105
|
|
Korean Journal of Food and Nutrition
2014 Volume.27 No. 1 p.105 ~ p.111
|
|
|
Comparative Analysis of Bioactive Compounds and the Sensory Evaluation of Korean Chili (Capsicum annuum L.) Ketchup and American Chili Ketchup
|
|
Yoo Kyoung-Mi
|
|
|
Abstract
|
|
|
|
The purpose of this study is to analyze the Korean chili (Capsicum annuum L.) ketchup and American chili ketchup for their comparative bioactive components and then conduct a sensory evaluation. American chili ketchups are collected from Americans' local favorites, and then the American chili ketchups and Korean chili ketchups are analyzed based on their physiological compositions. Bioactive analysis of the Korean chili ketchups show : total capsaicinoids of 2.59±1.00 ㎎/100 g, total carotenoids of 33.28±1.52 ㎎/100 g, total phenol of 61.17±8.08 ㎎/ GAE/100 g, and vitamin C equivalent antioxidant capacity (VCEAC) of 187.04±3.22 ㎎/100 g. The Korean chili ketchups show higher overall acceptability when being compared to Americans' local favorite chili ketchups. In the sensory evaluation, there are significant differences (p<0.05) in sour, sweet, hot, salty taste, and the overall acceptability in two groups.
|
|
|
KEYWORD
|
|
|
ketchup, total capsaicinoids, total carotenoids, ASTA value, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|