2012
DOI: 10.3746/jkfn.2012.41.12.1778
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Quality Characteristics of Red Pepper Paste (Capsicum annuum L.) Added with Garlic during Aging

Abstract: This study was conducted to investigate the quality characteristics of red pepper paste (RPP) added with garlic during aging at 10 o C 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 d… Show more

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