Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum annuum L.)
- 주제(키워드) Cooking method , Cooking temperature , Dried red pepper , Quality-related compounds , Safety-related compounds
- 등재 SCIE, SCOPUS
- OA유형 Gold Open Access
- 발행기관 Academic Press
- 발행년도 2024
- 총서유형 Journal
- URI http://www.dcollection.net/handler/ewha/000000213380
- 본문언어 영어
- Published As https://doi.org/10.1016/j.lwt.2023.115588
초록/요약
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
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