earticle

영어

Characteristics of good-quality red pepper powder produced using N2-circulated low-temperature drying method were compared with those made through conventional sun and hot-air drying methods. Kimchi and kochujang were prepared with different types of red pepper powder, and their physicochemical and sensory properties were compared. Results revealed Hunter L (lightness), a (redness), and b (yellowness) values of N2-circulated low temperature-dried red pepper were highest. Absorbance of crude capsanthin in hot air-dried red pepper powder (0.584±0.001) was significantly lower than sun-dried (0.848±0.001) and N2-circulated low temperature-dried products (0.832±0.002. Use of N2-circulated low-temperature drying method resulted in the highest amounts at reducing sugar and total vitamin C. Capsaicin content of N2-circulated low temperature-dried products were higher than hot air-dried ones. The aL values of kochujaug made with sun-and low temperature-dried red peppers were higher than that of kochujang made with hot-dried red peppers. Physicochemical and sensory evaluation results showed red pepper powders made using N2-circulated low-temperature drying method have the best quality among all samples tested.