Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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THE EFFECT OF HEAT TREATMENTS ON THE CHLOROPHYLL IN GREEN PEPPER

  • Lee, Kap-Lang (Dept. of Food & Nutrition College of Home Economics Yeungnam University) ;
  • Park, Jyung-Rewng (Dept. of Food & Nutrition College of Home Economics Yeungnam University) ;
  • Lee, Sung-Woo (Dept. of Food & Nutrition College of Home Economics Yeungnam University)
  • Published : 1974.04.30
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Abstract

The change in color of vegetables containing chlorophyll on cooking has been of concern to food scientists. This experiment was initiated to determine the effect of different heating methods and time on the chlorophyll of green pepper. Peppers were heated at 100 C for 5, 10, and 15 min by using boiling water, steam and hot air and for 1, 2 and 3 min in microwave oven. The results showed that chlorophyll content decreased with increasing heating time. Among the heat treatments employed steaming gave the greatest effect and boiling water was the next. Hot air and microwave treated samples changed only small amount of chlorophyll. Generally pheophytin formation was increased with decreasing chlorophyll content.

Chlorophyll을 함유(含有)하고 있는 녹색 식물(植物)의 조리(調理)에 의(依)한 색깔 변화(變化)는 대단히 중요(重要)하므로, 본실험(本實驗)은 각각(各各) 다른 열처리(熱處理)와 시간(時間)이 풋고추의 chlorophyll 함량(含量)에 미치는 영향을 조사하였다. 풋고추는 boiling water steam 그리고 hot air 를 사용(使用)하여, $100^{\circ}C$에서 5 10 15 분간(分間) 가열(加熱)했고, microwave oven에서는 1 2 3 분간(分間) 처리했다. 결과(結果)에 의(依)하면 chlorophyll 함량(含量)은 일반적(一般的)으로 가열시간(加熱時間)이 길어짐에 따라 감소하는 경향이었으며, 가열처리중(加熱處理中) steam이 가장 큰 영향을 주었고, boiling water 가 그 다음이었다. Hot air와 microwave 처리한 풋고추는 아주 적은 양의 chlorophyll이 변화(變化)하였다. 일반적으로 pheophytin 생성(生成) chlorophyll 함량(含量)이 감소함에 따라 증가(增加)하였다.

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