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KMID : 1024620080280030256
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Food Science of Animal Resources
2008 Volume.28 No. 3 p.256 ~ p.262
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Changes in Chemical Characteristics of Roasted Red Pepper Powder with Lard during Storage
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Yang Jong-Beom
Ko Myung-Soo
Jung In-Chul
Moon Yoon-Hee
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Abstract
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To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.
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KEYWORD
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chemical characteristics, storage, lard, roasted red pepper powder
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