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Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum annuum L.)
- Title
- Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum annuum L.)
- Authors
- Mun; Soo-Jeong; Lee; Ji-Yoon; Nam; Da-Som; Jung-A; Joon-Goo; Kim; Cheong-Tae; Park; Min Kyung; Young-Suk
- Ewha Authors
- 김영석
- SCOPUS Author ID
- 김영석
- Issue Date
- 2024
- Journal Title
- LWT
- ISSN
- 0023-6438
- Citation
- LWT vol. 191
- Keywords
- Cooking method; Cooking temperature; Dried red pepper; Quality-related compounds; Safety-related compounds
- Publisher
- Academic Press
- Indexed
- SCIE; SCOPUS
- Document Type
- Article
- Abstract
- Dried red peppers (Capsicum annuum L.) are widely used in various cuisines. This study investigated the effects of different cooking methods, including pan-grilling and stir-frying, on the formation of quality-related compounds (volatile components and capsaicinoids) and safety-related compounds [furan, polycyclic aromatic hydrocarbons (PAHs), and acrylamide] in dried peppers. In addition, the changes in quality and safety indicators for each cooking temperature (180 °C and 220 °C) were also investigated. The increase of heating temperature resulted in higher contents of ketones, furans, and furanones, but also led to a more significant decomposition of capsaicinoids. In particular, the content of furan significantly increased during stir-frying at higher temperatures, while those of PAHs showed no significant difference regardless of heating conditions. In the case of acrylamide, its contents in the pan-grilling and stir-frying samples cooked at 220 °C (2840 and 2800 μg/kg) were significantly higher than those in the samples heated at 180 °C (1180 and 1010 μg/kg). Our results showed that both safety and quality aspects should be considered when dried red peppers are used for pan-grilling and stir-frying of foods. © 2023
- DOI
- 10.1016/j.lwt.2023.115588
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
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