Quality Attributes of Various Varieties of Korean Red Pepper Powders (Capsicum annuum L.) and Color Stability During Sunlight Exposure |
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| Authors: | S Kim J-B Park I-K Hwang |
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| Affiliation: | Authors Kim and Park are with Food Engineering Div., Korea Food Research Inst., San 46-1, Baekhyun-dong, Bundanggu, Songnam-si, Kyeonggido, 463-420. Author Hwang is with Dept. of Food &Nutrition, Seoul National Univ., San 56-1, Shillim-dong, Kwanakku, Seoul, 151-742, Republic of Korea. Direct inquiries to author Hwang (E-mail: ). |
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| Abstract: | ABSTRACT: The levels of capsaicinoids and carotenoids and ASTA color values in Korean red pepper powders ( Capsicum annuum , L.) were 10.54-250.87mg/100g, 187-335mg/100g, and 64.55-124.07, respectively. The investigation of decoloring effects caused by sunlight exposure was carried out over 42 d. ASTA color values, which had been 18.35-64.56, were decreased by more than 50% after 42 d. During sunlight exposure, the L* value was increased, and a* and b* values were decreased in colorimetric values. The a* value showed a markedly decrease. Properties like higher C* values and lower ̊ab and δE*ab values can be regarded as very effective parameters for the convenient assessment of color quality in red pepper powder. |
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| Keywords: | capsaicinoids carotenoids ASTA color value red pepper powder (Capsicum annuum L ) colorimetric values |
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