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

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 41; no. 12
• Main Authors: Hwang, I.G., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea, Shin, Y.J., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea, Lee, J.S., Chungbuk National University, Cheongju, Republic of Korea, Jeong, H.S., Chungbuk National University, Cheongju, Republic of Korea, Kim, H.Y., Yongin University, Yongin, Republic of Korea, Yoo, S.M., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.12.2012
• Subjects: AGING; AIL; AJO; CHILI DULCE; ENVEJECIMIENTO; GARLIC; paste; PIMENT DOUX; quality characteristics; SWEET PEPPERS; VIEILLISSEMENT
• ISSN: 1226-3311

This study was conducted to investigate the quality characteristics of red pepper paste (RPP) added with garlic during aging at 10℃ for 56 days. RPP was evaluated for pH, acidity, free sugar contents, Hunter's color values, flavor patterns, and sensory characteristics. The initial pH and acidity of the RPP with garlic were 5.07~5.18 and 0.33~0.35%, respectively. The pH of RPP increased as the amount of garlic added increased, whereas the acidity decreased. The pH and total acidity changed gradually until day 28, after which they changed rapidly. The initial fructose and glucose contents of the RPP with garlic decreased to 2.32~2.41% and 1.94~2.09%, respectively. The fructose and glucose contents further decreased gradually to 1.81~1.94% and 1.54~1.71%, respectively, during aging. The Hunter's L- and b-values of the RPP increased, whereas the a-value decreased as the amount of garlic added increased. The flavor patterns of the RPP with garlic noticeably differed from those of the control RPP during aging. Sensory evaluation indicated that garlic could enhance the overall flavor characteristics of RPP.