The aims of this study were to develop macaronè with Korean red pepper (Capsicum annuum L.) and GABA (γ-aminobutyric acid) rice powder and analyze their physico-chemical and physiological characteristics. Korean red pepper (Capsicum annuum L.) was added to macaronè at a weight percentage of 0, 2.5 and 4.5%. Color values (L-value, redness, and yellowness), total sugar content, total phenolics, total carotenoids, ABTS radical scavenging activity, textures, and sensory characteristics with varying various Korean red pepper were measured. As the ratio of the powders in the macaronès increased, total phenolic content, total carotenoid content, and radical scavenging activity increased. There were significant differences in total phenolic and total carotenoid content of macaronès (p<0.05). Sensory evaluation indicated significant differences (p<0.05) in color, sweetness, texture, and overall acceptability depending on the addition of Korean red pepper. KR30 macaronè, showed higher overall acceptability, as compared to other macaronè.

• 유경미(숭의여자대학교 식품영양과) | Kyung-Mi Yoo Corresponding author