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Quality Attributes of Various Varieties of Korean Red Pepper Powders ( Capsicum annuum L.) and Color Stability During Sunlight Exposure
Author(s) -
Kim S.,
Park J.B.,
Hwang I.K.
Publication year - 2002
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2002.tb08845.x
Subject(s) - pepper , capsicum annuum , sunlight , carotenoid , horticulture , chemistry , food science , botany , biology , physics , astronomy
The levels of capsaicinoids and carotenoids and ASTA color values in Korean red pepper powders ( Capsicum annuum , L.) were 10.54‐250.87mg/100g, 187‐335mg/100g, and 64.55‐124.07, respectively. The investigation of decoloring effects caused by sunlight exposure was carried out over 42 d. ASTA color values, which had been 18.35‐64.56, were decreased by more than 50% after 42 d. During sunlight exposure, the L* value was increased, and a* and b* values were decreased in colorimetric values. The a* value showed a markedly decrease. Properties like higher C* values and lower h̊ ab and δE* ab values can be regarded as very effective parameters for the convenient assessment of color quality in red pepper powder.