|
KMID : 0881720130280010001
|
|
Journal of Food Hygiene and Safety
2013 Volume.28 No. 1 p.1 ~ p.6
|
|
|
Microbiological and Physicochemical Quality Characterization of Commercial Red Pepper Powders
|
|
Jeong Mi-Seon
Ahn Jae-Jun
Kashif Akram
Kim Kui-Ran
Kwon Joong-Ho
Im Jung-Gyo
|
|
|
Abstract
|
|
|
|
Ten commercially available red pepper powders were investigated for their hygienic quality (total aerobic count, yeasts and molds, and coliforms) and physicochemical properties (moisture content, pH, Hunter’s color values, American Spice Trade Association (ASTA) color and particle size). Microbial analysis resulted in 103 -106 CFU/g of total aerobic count and same of yeasts & molds, where 2 samples were positive (103 CFU/g) for coliforms. The moisture contents (7.25% to 12.73%) were with in the range as described in the Korean Food Standards Codex. Noteworthy variations were observed in pH (4.97 to 5.15), Hunter’s ?E values (47.19 to 58.04) and ASTA color values (89.31 to 98.61). Although the color differences were evident among the samples, but the Hunter values were not in good correlations with ASTA color values. The average particle sizes of the all samples were comparable ranging from 605 μm to 1251 μm with few exceptions. There was a great variation in the key quality attributes of commercially available red pepper powders that should be considered for their various uses in food products.
|
|
|
KEYWORD
|
|
|
Red pepper powder, Irradiation, Quality, Hygiene, Color
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|