논문 상세보기
pp.43-49
한국산 파프리카의 품종별 성분분석을 통하여 식품 재료로서의 활용 및 가공품 제조를 위한 기초자료로 활용하기 위하여 화학성분을 분석하였다. President, Special 및 fiesta 품종에서 가용성 무질소물이 각각 6.64, 6.22 및 로 나타났으며, 조지방과 조섬유의 함량은 세 가지 품종 모두 유사하게 나타났다. 파프리카에 함유되어 있는 주요 무기 성분으로는 및 이었으며, 세 가지 품종중 Special과 Fiesta 품종보다 Presi
The chemical components of Korean paprika according to cultivars were investigated and analyzed to provide basic data for food materialization and processing. Nitrogen free extract contents of President, Special and Fiesta were 6.64, 6.22 and respectively. The contents of crude lipid and crude fiber in the Special, President and Fiesta were similar. Mineral components of paprika were rich in . Among the cultivars of paprika, K content had a slightly higher level in the President than those of Special and Fiesta. The major free Sugars of paprika were glucose and fructose, respectively. The contents of total amino acids in paprika were in the Special, in the President and in the Fiesta. The major amino acids in the paprika were lysine, aspartic acid and glutamic acid Abundant organic acids of paprika were tartaric , succinic and malic acids . Eight fatty acids in paprika were identified and the major fatty acids were stearic and linoleic acids . The contents of ascorbic acid in paprika were in the Special, in the President and in the Fiesta. Total phenolics and carotenoid contents were higher in President cultivar than any other cultivars.
