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KMID : 1011620120280030257
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 3 p.257 ~ p.263
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Development of Value-added Hot Sauce Products with Korean Chili Peppers (Capsicum annuum L.)
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이슬:Lee Seul
유경미:Yoo Kyung-Mi/박재복:Park Jae-Bok/황인경:Hwang In-Kyeong
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Abstract
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The purposes of this study were to develop value-added sauce (chili hot sauce) products with Korean advanced chili peppers (Capsicum annuum L.), to determine physicochemical characteristics of hot sauces, and to conduct a sensory evaluation of developed hot sauces. American chili hot sauce products were collected from the American local favorites, and were analyzed based on their compositions. The developed Korean hot sauce contained tomato (29.2%), onion (18.2%), sugar (11.5%), vinegar (10.9%), Korean chili peppers (11.0%), herbs, plum extract, and oligosaccharide, and it showed a higher overall acceptability, compared to that of the hot sauce samples. Its physiochemical analysis showed: salt 5.46±0.21%, total acidity 6.04±0.04%, pH 3.32±0.25, and °brix 58.50±0.10. This result suggests the possibility for developing a processed chili pepper products.
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KEYWORD
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Korean chili pepper, hot sauce, sensory evaluation, value-added product
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