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

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.4
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• pp.337-342
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• 2012

A feeding trial was conducted to investigate effect of three paprika levels (0%, 5% and 10%) with two lipid levels (4% and 10%) in diets on growth performance and skin coloration of red- and white-colored fancy carp, Cyprinus carpio var. koi. Two replicate groups (an average body weight of $4.3{\pm}0.2g$) of fish fed one of eight experimental diets for 8 weeks. Survival, weight gain and feed efficiency of the fish were not significantly affected by both dietary paprika and lipid levels (P>0.05). After 8 weeks feeding period, the values of $a^*$, $L^*$ and $b^*$ of fish skin were significantly changed by dietary paprika level (P<0.05) but not lipid level. The $a^*$ value of fish fed the diets containing paprika was higher than that of fish fed control diet (P<0.05). Additional inclusion of 50-100 ppm canthaxanthin in diets containing 5% and 10% paprika did not improve $a^*$ value of fish skin. Based on the results of this study, it can be concluded that dietary inclusion of 5% paprika powder could increase the redness of red- and white-colored fancy carp fingerling.

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

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

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

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.4
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• pp.365-370
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• 2013

This study investigated the effect of dietary paprika on the skin coloration of red- and white-colored fancy carp Cyprinus carpio var. koi, in two age groups: 0-age ($7.4{\pm}0.1$ g/fish) and 1-age ($164{\pm}2.9$ g/fish). Three isonitrogenous diets were formulated to contain 0, 5, and 10% paprika (Con, P5 and P10, respectively). Three replicate groups of 0-age fish and two replicate groups of 1-age fish were fed one of the experimental diets for 9 weeks. Survival, weight gain, and feed efficiency were not significantly affected by the dietary paprika level (P>0.05) at both fish sizes. The dietary paprika level influenced the redness ($a^*$), lightness ($L^*$), and yellowness ($b^*$) of fish skin. The $L^*$ value of the skin of the fish fed the P5 and P10 diets tended to decrease with feeding period. The skin $a^*$ value of 0-age fish (small) fed the diets containing paprika increased significantly with feeding period and was higher than that of fish fed the control diet after 3 weeks (P<0.05). However, the $a^*$ value of 1-age fish (large) fed the diets containing paprika tended to increase slightly with feeding period. At the end of the experiment, the skin total carotenoid level was increased significantly in fish of both sizes fed the P5 and P10 diets compared to fish fed the control diet. Therefore, 5% paprika powder in the diet increases the skin redness of red- and white-colored fancy carp, especially in small fish.

• Food Science of Animal Resources
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• v.44 no.5
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• pp.1126-1141
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• 2024

Antioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0%, 1%, 2%, and 3%) were analyzed. Antioxidant activities of red and yellow paprika powders were analyzed by evaluating their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenol content (TPC), and total flavonoid content (TFC). The yellow paprika powder exhibited remarkably higher DPPH radical scavenging activity, FRAP values, and TPC than the red paprika powder (p<0.05), while TFC showed no remarkable difference between them (p>0.05). Storage properties of sausages containing the yellow paprika powder were analyzed by evaluating their water holding capacity, cooking yield, and thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) values. The 3% yellow paprika powder group showed remarkably higher water-holding capacity and cooking yield compared to the 0% group (p<0.05). TBARS values were remarkably lower in the 2% and 3% yellow paprika powder groups than in the 0% group at all weeks (p<0.05). VBN value was remarkably lower in the 3% yellow paprika powder group than in the 0% group at all weeks (p<0.05). Overall, addition of 3% yellow paprika powder improved the storage properties of emulsion-type sausages.

• Journal of Bio-Environment Control
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• v.21 no.3
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• pp.220-227
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• 2012

This study was conducted to analyze the seeding quality of paprika and the growth and early yield after transplanting of paprika nursed under artificial light and natural light. In this study, blue LED, red LED, and white fluorescent lamps (FL) were used as artificial lighting sources. Photoperiod, average photosynthetic photon flux, air temperature, and relative humidity in a closed transplants production system (CTPS) were maintained at 16/8 h, $204{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$, 26/$20^{\circ}C$, and 70%, respectively. Leaf length, leaf width, leaf area, top fresh weight and dry weight of paprika seedlings, and chlorophyll content in paprika leaves nursed under LED and fluorescent lamps for 21 days after experiment were significantly affected by light treatments. As compared with the control (white FL), leaf area of paprika grown under blue LED, red LED, and natural light was decreased by 63%, 63%, and 28%, respectively. Top dry weight of paprika grown under blue LED, red LED, and natural light was 64%, 50%, and 22%, respectively, compared with the control. Number of leaves on 18 days after transplanting showed with red LED, blue LED, and natural light by 86%, 84%, and 48%, respectively, compared with the control. On 114 days after transplanting, paprika nursed under blue LED and red LED had relatively short plant height. This result might be caused that the elongation of its internodes was suppressed by the illumination of sole blue or red light. Average number of fruits per plant harvested during 4 weeks after first harvest was 3.5 with red LED, 3.3 with blue LED, 1.0 with natural light, and 2.2 with control, respectively. Early yield of paprika nursed under red LED, blue LED, natural light, and control were 453 g/plant, 403 g/plant, 101 g/plant, and 273 g/plant, respectively. Larger fruit of 136 g was harvested with red LED treatment. Even though the early yield of paprika was greatly increased with artificial lighting, but total yield was almost similar as the harvest period after transplanting in greenhouses was lengthened. From the above results, we could understand that paprika nursed under white FL, blue LED, and red LED showed good growth after transplanting and was early harvested by a week as compared to the natural light. Therefore, the white FL, blue LED, and red LED as the artificial lighting sources in CTPS could be strategically used to enhance the seedling quality, to shorten the harvest time, and to increase the yield of paprika.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.187-192
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• 2007

The objectives of this study were to examine changes in the color and antioxidant compounds of paprika powder under various conditions, as well as to establish the suitable conditions for drying and storage. Paprika was dried using the following methods: freeze-drying, vacuum drying, far infrared-ray drying, and hot-air drying. Measurements of the moisture content, color pigments, and antioxidant compounds (total carotenoids, capsanthin, ascorbic acid, and total polyphenols) were completed during 120 days of storage at 4 and $30^{\circ}C$. We found that drying methods, storage temperatures, and packaging materials affected the American Spice Trade Association (ASTA) and Hunter color values, as well as the antioxidant content of paprika powder. There was a high correlation (r=0.87, p<0.01) between the ASTA color and the $a^*/b^*$ value. The loss of red color was closely related to the reduction of moisture content (r=0.81, p<0.01) during storage. Drying paprika with a low temperature in the absence of air resulted in better retention of the carotenoids and ascorbic acid. Also, as the retention of the carotenoids and ascorbic acid increased, the stability of the red pigment increased. Freeze-drying was found to be the most suitable drying method for the stability of the antioxidant compounds and red pigment.

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