• Korean journal of food and cookery science
• /
• v.24 no.3
• /
• pp.333-339
• /
• 2008

The aim of this study was to determine the optimal amount of paprika to add to rice flour in the preparation of paprika Sulgidduk. The moisture content of paprika Sulgidduk with paprika was found to be 39-43%. With increasing additions of paprika, the L-value was reduced, and the a- and b-values were increased. The pH was increased with the addition of paprika. In the mechanical evaluation of paprika Sulgidduk, the hardness of the 12% paprika Sulgidduk was the lowest during storage. The cohesiveness of the 12% paprika Sulgidduk was the highest during storage. The springiness and adhesiveness evidenced little difference among the different paprika levels assessed. Gumminess and chewiness were both at a maximum at a level of 3%. In the sensory evaluation of paprika Sulgidduk, the color, sweetness, moistness, and chewiness characteristics were considered optimal at a level of 9%. Consequently, Paprika Sulgidduk with the addition of 9% paprika to rice flour was determined to be the best recipe with regard to the sensory qualities of color, sweetness, moistness, chewiness, and overall acceptability.

• Food Science of Animal Resources
• /
• v.40 no.4
• /
• pp.613-627
• /
• 2020

Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p<0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p<0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4℃ for 15 days only slightly altered LAB counts, antioxidant activity, and TPC of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

• Food Science and Biotechnology
• /
• v.16 no.5
• /
• pp.753-758
• /
• 2007

This study was conducted to investigate the antioxidant activity of paprika in the lard-pork model system adding ground fresh paprika (3%) and paprika powders (5%). Paprika powders were obtained through 4 drying methods (freeze, vacuum, far infrared-ray, and hot-air). In the lard and meat-fat mixture (containing lard 30%) containing paprika powders, the rate of increase in the peroxide value (POV) and thiobarbituric acid (TBA) value decreased notably during the refrigerated storage ($4^{\circ}C$) compared to the control without paprika. Therefore, paprika powders showed potent antioxidant activity and especially the freeze dried paprika powder revealed the most effective activity among them. However, its antioxidant activity was still lower than that of the fresh paprika because the addition of fresh paprika in the lard and meat-fat mixture merely increased the POV and TBA value. In linoleic acid oxidation, the addition of capsanthin 500 ppm to mixed linoleic acid and 10 ppm of $FeCl_3$ (LF) inhibited the formation of peroxides by 15.2% compared to LF, showing its iron scavenging ability. When mixed antioxidants (${\beta}$-carotene 200 ppm + ascorbic acid 100 ppm, capsanthin 200 ppm + ascorbic acid 100 ppm) were added in LF, synergistic effects were obtained with 57.7 and 60.4% of inhibition of peroxide formation, respectively.

• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.839-846
• /
• 2012

This study was carried out in order to evaluate the effects of paprika powder on bread quality. Breads were prepared with the addition of 0%, 2.5%, 5.0%, 7.5% and 10.0% of paprika powder based on wheat flour. The weight of breads with paprika powder ranged from 526.5~537.3 g; that of the control was 525.0 g. The volume of the breads prepared by adding paprika powder was 1946.1~2114.3 mL, whereas that of the control was 2144.4 mL. The height, specific volume and baking loss rate of breads with added paprika powder decreased with the addition of paprika powder. The hardness, springiness, cohesiveness and chewiness increased with the addition of paprika powder. The Hunter L values of breads decreased, whereas a and b values increased. The sensory quality of the paprika powder breads tested by color, moistness and chewiness was better than that of the control. In particular, the overall acceptability of the bread with the addition of 5.0% paprika powder had the best quality.

• Journal of the Korean Dietetic Association
• /
• v.21 no.1
• /
• pp.1-10
• /
• 2015

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

• Korean Journal of Food Science and Technology
• /
• v.51 no.6
• /
• pp.592-595
• /
• 2019

Paprika (Capsicum annuum L.) contains various phytochemicals, including carotenoids, ascorbic acid, tocopherol, flavonoids, and phenolic compounds, as well as natural food colorants. Very little information is available regarding wine produced from different colored paprikas. The objectives of this study were to prepare wines from red, orange, and yellow paprika and evaluate their physicochemical characteristics. The alcohol concentration, pH, titratable acidity, and reducing sugar content were not significantly affected by the type of paprika. Hunter's color values varied with the color of paprika. The total mineral content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential of red paprika wine were significantly higher; however, the total polyphenol content of yellow paprika wine was significantly higher than that of the other wine samples. This study suggested that paprika could be used to prepare wine and red paprika might be appropriate for producing good-quality wine.

• International Journal of Contents
• /
• v.15 no.4
• /
• pp.113-119
• /
• 2019

It has been reported that large amounts of information on agri-foods were delivered to consumers through television and social networks, and the information may influence consumers' behavior. The purpose of this paper was first to analyze relations of social network service and broadcasting program on paprika consumption in the aspect of amounts to purchase and identify potential factors that can promote paprika consumption; second, to develop prediction models of paprika consumption by using structured and unstructured big data. By using data 2010-2017, cross-correlation and time-series prediction algorithms (autoregressive exogenous model and vector error correction model), statistically significant correlations between paprika consumption and television programs/shows and blogs mentioning paprika and diet were identified with lagged times. When paprika and diet related data were added for prediction, these data improved the model predictability. This is the first report to predict paprika consumption by using structured and unstructured data.

• Journal of Aquaculture
• /
• v.19 no.4
• /
• pp.261-266
• /
• 2006

This study was conducted to evaluate the effect of dietary supplementation of paprika and spirulina as carotenoid sources with three different levels on survival and skin color development of swiri. Fish (initial mean weight 4.4 g) were fed the diets containing different levels of paprika (2, 5 and 10%), spirulina (5, 10 and 20%) and mixture of 5% paprika and 10% spirulina and without supplementation (con) for 9 weeks. Survival of fish fed diets containing the various levels of spirulina was 100% and higher than that of fish fed the other diets. Total carotenoid contents of the skin and fin in fish fed the diets containing the various levels of paprika and spirulina were higher than those in fish fed the control diet. Total carotenoid contents of skin and fin in fish fed the diets containing 5% and 10% paprika tended to be higher than that in fish fed the diet containing 2% paprika. Total carotenoid contents of fish fed the diets containing 10% and 20% spirulina tended to be higher than that of fed the diet containing 5% spirulina. The apparent color definition of skin and fin in fish fed the diets containing paprika and spirulina was better than fish fed the control diet. The results of this study suggest that dietary supplementation with paprika and spirulina can improve skin coloration of swiri.

• Food Science and Preservation
• /
• v.24 no.4
• /
• pp.497-504
• /
• 2017

The aim of this study was to investigate the characteristics of paprika dried by various methods. Moisture content of dried paprika was higher in vacuum freeze-dried red paprika (DRP) (11.85%) than in vacuum freeze-drying of osmotic dried red paprika in sugar (RPS), vacuum freeze-drying of osmotic dried red paprika in fructose (RPF) and vacuum freeze-drying of osmotic dried red paprika in corn syrup (RPCS). Carbohydrate content of DRP was the lowest among the dried groups, but fat, protein, and ash contents were the highest in DRP. The pH of paprika was the highest in RPF (5.34), while it was the lowest in DRP (5.05). Reducing sugar and sugar contents of RPF were 28.59 g/100 g and $5.03^{\circ}Brix$, respectively, which are the highest level among the groups. All color values in inside of paprika were the highest in RPCS, while in outside of paprika, L value is the highest in RPCS, and the value of a, b were the highest in RPS. Regarding the texture characteristics of paprika, strongness, hardness, adhesiveness, chewiness and brittleness were the highest in RPS (p<0.05).

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.1
• /
• pp.64-71
• /
• 2003

Physicochemical and sensory characteristics of Kakdugi substituted red pepper powder with red paprika powder during fermentation at 1$0^{\circ}C$ were compared with those of the control. The fermentation patterns of two Kimchies were similar. While the pH and the acidity of the control were 3.88 and 0.691%(as lactic acid), respectively, those of paprika, 3.85 and 0.690%(as lactic acid), respectively on the 10th day of fermentation, which is the optimal ripe time. Reducing sugar content and Lactobacilli number of paprika Kakdugi were higher than those of the control. The hardness and fracturability of Kakdugi radish were not significantly different from those of the control during fermentation. The Hunter color L, a and b values of both Kakdugies increased gradually until l0th day and then decreased. The a and ASTA value of paprika Kakdugi was higher than that of control, which is consistent with the results of sensory evaluation. Capsaicin and dihydrocapsaicin analyzed by HPLC were not detected in paprika Kakdugi. Sensory evaluation (unstructured scale, 10 points) showed the score of hot taste f3r paprika Kakdugi was lower than that of the control(p<0.05), whereas the score of over-all acceptabillity for paprika Kakdugi(8.0) was higher than those of control(6.1).