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KMID : 1011620060220010012
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 1 p.12 ~ p.21
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Characteristics of Korean Single-harvested Pepper(Capsicum annuum, L.) Flakes and the Effects on the Quality of Various Dressings
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Kim Sun-A
Koo Hye-Jin
Kim Kyung Seon
Park Jae-Bok
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Abstract
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This study analyzed the characteristics of single-harvested pepper flakes and investigated the effects of the addition of red and green pepper flakes on the quality of various dressings. Moisture contents of red and green pepper flakes were 14.57+0.13% and 11.86±0.12%, capsaicinoids contents on a dry-weight basis were 207.91±6.68 mg/100 g and 172.32±5.94 mg/100 g, and lotal free sugars were 21.63±1.81% and 12.49+0.56%, respectively. AST A color of red pepper flakes was 150.93±4.56. Viable cell numbers of red and green pepper flakes were 3.9xl04 CFU/g and 5.2x10s CFU/g, respectively. The pH values in French dressing and Italian dressing, with added red and green pepper flakes, were slightly increased, but not in American Caesar dressing. Acidity and viscosity weren’t statistically different in the 3 kinds of dressings by the addition of red and green pepper flakes. The color difference (AE*ab) for the storage periods was calculated in each dressing and that of American Caesar dressing with added red pepper flakes was extremely high. Viable cell number in each dressing was maintained at 2 log CFU/g during the storage periods. The sensory characteristics during the storage periods were assessed by members of a trained panel, and showed that the color and pungency of red and green flakes increased the overall preference in the Italian dressing and American Caesar dressing.
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KEYWORD
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single-harvested pepper, color difference, stability, dressing, preference
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