scholarly journals The effect of different drying techniques and microwave finish drying on the powder properties of the red pepper powder (Capsicum annuum L.)

2020 ◽  
Vol 57 (12) ◽  
pp. 4576-4587
Author(s):  
Gülşah Çalışkan Koç
Keyword(s):  
Capsicum Annuum ◽  
Red Pepper ◽  
Capsicum Annuum L ◽  
Drying Techniques ◽  
Powder Properties ◽  
Pepper Powder ◽  
Red Pepper Powder

Effects of gamma ray, electron beam, and X-ray on the reduction of Aspergillus flavus on red pepper powder (Capsicum annuum L.) and gochujang (red pepper paste)

2019 ◽  
Vol 25 (8) ◽  
pp. 649-658 ◽  
Author(s):  
Kye-Hwan Byun ◽  
Min-Jung Cho ◽  
Shin-Young Park ◽  
Hyang Sook Chun ◽  
Sang-Do Ha
Keyword(s):  
Capsicum Annuum ◽  
Aspergillus Flavus ◽  
Sensory Quality ◽  
Gamma Ray ◽  
Red Pepper ◽  
X Ray ◽  
Physicochemical Quality ◽  
Capsicum Annuum L ◽  
Pepper Powder ◽  
Red Pepper Powder

Aspergillus flavus is the potential pathogenic mold in red pepper powder ( Capsicum annuum L.) and gochujang (red pepper paste), which can produce mycotoxins. This study investigated the effects of gamma ray, e-beam, and X-ray irradiation on the reduction of A. flavus on red pepper powder and gochujang and physicochemical and sensory quality changes. Gamma ray and e-beam at 3.5 kGy reduced A. flavus effectively (>4 log), without deteriorating the physicochemical quality. Same dose of X-ray did not cause any deterioration of the physicochemical quality. However, reduction effect of A. flavus in red pepper powder and gochujang by 3.5 kGy X-ray was under 2 log. Further, sensory quality analysis showed no significant difference in color, appearance, texture, and overall acceptability after three irradiations. However, flavor changes of red pepper powder and gochujang after three irradiations were mentioned by panelists. In this study, gamma ray and e-beam irradiation were effective in eliminating A. flavus present in red pepper powder and gochujang, but X-ray irradiation was not effective. The results indicate gamma ray and e-beam are effective in controlling microorganisms present in powdery or paste foods, but the X-ray was not effective.

Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

2012 ◽  
Vol 41 (12) ◽  
pp. 1778-1784 ◽  
Author(s):  
In Guk Hwang ◽  
Young Jee Shin ◽  
Junsoo Lee ◽  
Heon Sang Jeong ◽  
Hae Young Kim ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Quality Characteristics ◽  
Red Pepper ◽  
Capsicum Annuum L

Lignans from the fruits of the red pepper (Capsicum annuum L.) and their antioxidant effects

2009 ◽  
Vol 32 (10) ◽  
pp. 1345-1349 ◽  
Author(s):  
Dae-Young Lee ◽  
Do-Gyeong Lee ◽  
Jin-Gyeong Cho ◽  
Myun-Ho Bang ◽  
Ha-Na Lyu ◽  
...  
Keyword(s):  
Capsicum Annuum ◽  
Red Pepper ◽  
Capsicum Annuum L ◽  
Antioxidant Effects

scholarly journals Changes in Chemical Characteristics of Roasted Red Pepper Powder with Lard during Storage

2008 ◽  
Vol 28 (3) ◽  
pp. 256-262
Author(s):  
Jong-Beom Yang ◽  
Myung-Soo Ko ◽  
In-Chul Jung ◽  
Yoon-Hee Moon
Keyword(s):  
Red Pepper ◽  
Chemical Characteristics ◽  
Pepper Powder ◽  
Red Pepper Powder
Sign in / Sign up

Export Citation Format

Share Document