Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes of Nutrient Composition and Retention Rate of Sweet Pepper by Different Types and Blanching Method

단고추 종류와 데침처리에 따른 영양성분 변화 및 잔존율 비교

  • Kim, Honggyun (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA)) ;
  • Hwang, Jin Bong (Department of Food analysis, Korea Food Research Institute) ;
  • Kim, Se Na (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA)) ;
  • Choi, Youngmin (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA)) ;
  • Kim, So-Min (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA)) ;
  • Han, Hye-Kyung (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA)) ;
  • Yang, Mi-Ran (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA)) ;
  • Kim, Haeng Ran (Functional Food & Nutrition Division, National Institute of Agricultural Sciences (NIAS), Rural Development Administration (RDA))
  • 김홍균 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 황진봉 (한국식품연구원 식품분석센터) ;
  • 김세나 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 최용민 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 김소민 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 한혜경 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 양미란 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 김행란 (농촌진흥청 국립농업과학원 기능성식품과)
  • Received : 2016.07.05
  • Accepted : 2016.08.17
  • Published : 2016.08.31
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Abstract

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

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References

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