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pp.1-8
반건조 고추의 냉동조건 설정을 위해 와 에서 냉동한 후 실험한 결과, 저장구의 경우 capsaicin 함량은 저장 30일 후에 초기 함량 대비 40% 이상 감소를 보인 반면, 이하 저장에서는 21% 수준으로 감소하였다. 초기 비타민 C 함량은 1,358.45 mg%으로 30일 경과 후 저장구의 경우 859.55 mg% 수준으로 가장 큰 감소를 보였으며 저장구의 경우 초기 함량과 유의적인 차이가 없었다. ASTA 값은 저장온도 및 저장 기
We investigated the effect of freezing on changes in the chemical components of semi-dried red pepper (SDRP). We used storage temperatures of . After 30 days of storage, capsaicin content had decreased by 40% at and by 21% at . Initial vitamin C content was 1,358.02 mg%. Compared with control, the storage group showed a significant decrease in vitamin C content but no such decrease was noted in the and storage groups after 30 days. ASTA values were not influenced by storage temperature or period, in agreement with previous results. We concluded that storage was effective at temperatures of less than . Next, both dried red pepper (DRP) and SDRP were stored at for 12 months. DRP had the lower level of capsaicinoids (55.01 mg%) owing to the long drying time. After 12 months, SDRP capsaicinoid had decreased by 30-33%, compared with a decrease of 54% in DRP. Initial vitamin C contents were 721.48 and 955.25 mg% in DRP and SDRP, respectively, and, after 12 months, vitamin C loss in the SDRP group (37%) was less than that in fresh red pepper (FRP) samples (45%). Initial -carotene content was greatest in the FRP group (259.82 mg%), and that of DRP decreased by 20% after 12 months. The color a/b value of SDRP (1.40) was greater than that of DRP (1.00).
