Comparison of Quality of Red Pepper Powders Produced in Korea

한국산 고춧가루의 품질 비교

  • Choi, Sun-Mi (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Jeon, Young-Soo (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Park, Kun-Young (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • 최선미 (부산대학교 식품영양학과 및 김치연구소) ;
  • 전영수 (부산대학교 식품영양학과 및 김치연구소) ;
  • 박건영 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 2000.12.30

Abstract

Red pepper powder (Capsicum annuum L.) is one of the most important ingredients for making kimchi. Various aspects of the quality of the red pepper powders (RPP) produced in Korea depending on the varieties and producing districts were compared. The evaluated intrinsic elements were vitamin C, carotenoid, capsaicinoid and free sugar contents and the extrinsic element was ASTA (American Spice Trade Association) colors. The vitamin C content was the highest in Johong (230 mg%) RPP among the varieties and Youngyang (263 mg%) RPP among the producing districts. Myungpum RPP that contains high level of carotenoids showed increased level of ASTA color, it exhibited positive relationship between carotenoid contents and ASTA color. Capsaicinoid level in RPP was the highest in var. Chungyang (126.1 mg%) that was usually used soup and pungent cook. Free sugar contents which is related to sweetness were the highest in Youngyang RPP Youngyang RPP that preferentially used in the preparation of kimchi showed the highest levels in vitamin C, carotenoid, ASTA color, and free sugar contents, but the contents of capsaicinoid was the lowest.

Keywords

Red pepper powder;Vitamin C;Carotenoid;Free suger content