Characteristics of Red Pepper (Capsicum Annuum L.) Powder Using $N_2-Circulated$ Low Temperature Drying Method

Characteristics of good-quality red pepper powder produced using -circulated low-temperature drying method were compared with those made through conventional sun and hot-air drying methods. Kimchi and kochujang were prepared with different types of red pepper powder, and their physicochemical and sensory properties were compared. Results revealed Hunter L (lightness), a (redness), and b (yellowness) values of -circulated low temperature-dried red pepper were highest. Absorbance of crude capsanthin in hot air-dried red pepper powder () was significantly lower than sun-dried () and -circulated low temperature-dried products (. Use of -circulated low-temperature drying method resulted in the highest amounts at reducing sugar and total vitamin C. Capsaicin content of -circulated low temperature-dried products were higher than hot air-dried ones. The aL values of kochujaug made with sun-and low temperature-dried red peppers were higher than that of kochujang made with hot-dried red peppers. Physicochemical and sensory evaluation results showed red pepper powders made using -circulated low-temperature drying method have the best quality among all samples tested.