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KMID : 0665220150280040628
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 4 p.628 ~ p.634
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Physicochemical and Sensory Properties of Red Pepper Extract treated with Enzyme Complex
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Lee Jong-Yeol
Choi Gu-Hee
Lee Kyung-Haeng
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Abstract
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The ground red pepper puree was treated with cellulase (C treatment), pectinase (P treatment), amylase (A treatment) and/or enzyme complex (CP, CA, PA and CPA treatment) for 2~8 hours to improve the yield and bioactivity of extracts. And physicochemical and sensory properties of red pepper extracts were evaluated. The extraction yield of the control was 38.84%, which was lower than those of the enzyme treatments. And extraction yields of enzyme complex treatments were higher than that of single enzyme treatments. Especially, extraction yield was increased to 74.37% by cellulase + pectinase + amylase complex treatment (CPA treatment). The soluble solid and reducing sugar contents were higher in the extracts treated with enzymes compared with the control. CA and CPA treatment showed the highest soluble solid and reducing sugar contents. No significant changes in lightness, redness and yellowness of the control and the samples by enzyme treatments were observed during 2~8 hours experiments. The sensory evaluation results revealed that panelists preferred the extracts with enzyme treatments to the control. Therefore, enzyme treatment for red pepper extracts is a good method to improve the yield and sensory properties.
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KEYWORD
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red pepper, extract, enzyme treatment, physicochemical, sensory property
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