Functional properties of differrent korean paprika varieties were investigated for the purpose of processing them as functional foods. Some chemical components and funtional activities(antioxidative and nitrite scavenging) of solvent extracts were examined. Paprika juice and paprika jelly were made ...
Functional properties of differrent korean paprika varieties were investigated for the purpose of processing them as functional foods. Some chemical components and funtional activities(antioxidative and nitrite scavenging) of solvent extracts were examined. Paprika juice and paprika jelly were made and their sensory properties were examined. The results obtained were as follows ; 1. A proximate composion of paprika was discovered highly in the order of nirtogen free extract, crude protein, ash in all three kinds, and mineral contents were discovered in the order of K, ㎎, Mn and about K that had the most contents president was the highest by kinds and it was discovered highly in the order special, fiesta, and the each content was 152.98 ㎎%, 132.45 ㎎%, and 83.41 ㎎%, respectively. 2. Free sugar was confirmed a glucose and fructose much in kinds of special, president, fiesta, and content by kinds of glucose was discovered a special 1.42%, president 1.45%, fiesta 1.36%. Organic acids were detected and the concentration is in the order of tartaric acid, succinic acid, and malic acid in all three kinds. 3. Lysine was the amino acid, which was present in the highest concentration. The lysine concentration was 249.07 ㎎%, 222.21 ㎎%, and 223.05 ㎎% for special, president, and fiesta varity, respectively. Aspartic acid was the second in the amount, and its concentration was 215.58 ㎎%, 214.90 ㎎%, and 170.06 ㎎% for special, president, and fiesta variety. Among fatty acids, palmitic acid was present in the highest concentration, and the concentration was 19.19 ㎎%, 8.48 ㎎%, and 9.13 ㎎% for special, president, and fiesta variety, respectively. Special variety had the highest total fatty acid concentration. 4. Vitamin C concentration was 284.24 ㎎%, 263.45 ㎎%, and 206.34 ㎎% for president, special, and fiesta, respectively. Anthocyanin concentration was 26.32 ㎎%, 24.69 ㎎%, and 18.75 ㎎% for president, special, and fiesta, respectively. Carotenoid content by β-Carotene was the highest in president(37.46 β-Carotene). 5. The yields of various solvent extracts were varied. The highest yield was obtained from butanol fraction. The scavenging effect of three extracts on the DPPH radical was increased with increasing amount of extract. However, this effect was not statistically significant. The reducing power of the extract was increased as the amount of extract was increased. 6. A sensory evaluation of paprika juice that was manufactured by adding different amounts of paprika puree was showed the most high whole preferential degree, when a special kind was added 20% and president, fiesta kinds were added 30%. When manufacturing a juice, pH and sugar intended to be decreased as being increased adding amounts of puree, and Hunter's color values got high as being increased adding amounts of puree. Also, when adding a peach flavor in manufacturing a paprika juice, it showed the best preferential. 7. As the amount of paprika juice into paprika jelly increased, L value of jelly containing juice from special and president increased, whereas that of jelly containing juice from fiesta decreased. The overall sensory properties were best whem juice was added 30% into jelly in all three varieties.
Functional properties of differrent korean paprika varieties were investigated for the purpose of processing them as functional foods. Some chemical components and funtional activities(antioxidative and nitrite scavenging) of solvent extracts were examined. Paprika juice and paprika jelly were made and their sensory properties were examined. The results obtained were as follows ; 1. A proximate composion of paprika was discovered highly in the order of nirtogen free extract, crude protein, ash in all three kinds, and mineral contents were discovered in the order of K, ㎎, Mn and about K that had the most contents president was the highest by kinds and it was discovered highly in the order special, fiesta, and the each content was 152.98 ㎎%, 132.45 ㎎%, and 83.41 ㎎%, respectively. 2. Free sugar was confirmed a glucose and fructose much in kinds of special, president, fiesta, and content by kinds of glucose was discovered a special 1.42%, president 1.45%, fiesta 1.36%. Organic acids were detected and the concentration is in the order of tartaric acid, succinic acid, and malic acid in all three kinds. 3. Lysine was the amino acid, which was present in the highest concentration. The lysine concentration was 249.07 ㎎%, 222.21 ㎎%, and 223.05 ㎎% for special, president, and fiesta varity, respectively. Aspartic acid was the second in the amount, and its concentration was 215.58 ㎎%, 214.90 ㎎%, and 170.06 ㎎% for special, president, and fiesta variety. Among fatty acids, palmitic acid was present in the highest concentration, and the concentration was 19.19 ㎎%, 8.48 ㎎%, and 9.13 ㎎% for special, president, and fiesta variety, respectively. Special variety had the highest total fatty acid concentration. 4. Vitamin C concentration was 284.24 ㎎%, 263.45 ㎎%, and 206.34 ㎎% for president, special, and fiesta, respectively. Anthocyanin concentration was 26.32 ㎎%, 24.69 ㎎%, and 18.75 ㎎% for president, special, and fiesta, respectively. Carotenoid content by β-Carotene was the highest in president(37.46 β-Carotene). 5. The yields of various solvent extracts were varied. The highest yield was obtained from butanol fraction. The scavenging effect of three extracts on the DPPH radical was increased with increasing amount of extract. However, this effect was not statistically significant. The reducing power of the extract was increased as the amount of extract was increased. 6. A sensory evaluation of paprika juice that was manufactured by adding different amounts of paprika puree was showed the most high whole preferential degree, when a special kind was added 20% and president, fiesta kinds were added 30%. When manufacturing a juice, pH and sugar intended to be decreased as being increased adding amounts of puree, and Hunter's color values got high as being increased adding amounts of puree. Also, when adding a peach flavor in manufacturing a paprika juice, it showed the best preferential. 7. As the amount of paprika juice into paprika jelly increased, L value of jelly containing juice from special and president increased, whereas that of jelly containing juice from fiesta decreased. The overall sensory properties were best whem juice was added 30% into jelly in all three varieties.
주제어
#한국산 파프리카 품종별 이화학
※ AI-Helper는 부적절한 답변을 할 수 있습니다.