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KMID : 1134820110400050725
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 5 p.725 ~ p.730
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Quality Characteristics by Particle Size of Red Pepper Powders for Pepper Paste and Kimchi
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Oh Seung-Hee
Hwang In-Guk
Kim Hyun-Young
Hwang Cho-Rong
Park Soo-min
Hwang Young
Yoo Seon-Mi
Kim Haeng-Ran
Kim Hye-Young
Lee Jun-soo
Jeong Heon-Sang
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Abstract
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This study evaluated the quality characteristic of red pepper powders of Hanbando and Cheongyang cultivars by particle size. Two types of powder samples for pepper paste and Kimchi were prepared, and capsaicinoid contents, Hunter Lab color values, and ASTA values by particle size distribution were investigated. Particle size distribution was normal in the pepper paste powder; however, an abnormal distribution was shown for the Kimchi powder. In addition, the greatest particle sizes were 300～425 ㎛ in the pepper paste powder. In accordance with smaller particle size, redness (a-value), ASTA values, and capsaicinoid contents increased. Redness (a-value) by particle size was in the range of 15.13～31.34, and ASTA values were in the range of 53.35～96.87. Capsaicinoid contents by particle size were in the range of 1.90～6.05 ㎎/100 g for Hanbando and 156.65～235.10 ㎎/100 g for Cheongyang.
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KEYWORD
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red pepper powder, particle size distribution, ASTA value, capsaicinoids, color
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