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Dietary Fiber and Free Sugar Content Analysis by Variety of Hot Pepper
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Type
Proceeding
Author
Eunchae Cho (Jeonbuk National University) Yusang Jeong (Jeonbuk National University) Suran Byun (Jeonbuk National University) Eun-Jeong Jeong (Jeonbuk National University) Yong-Suk Kim (Jeonbuk National University)
Journal
The korean Society of Food Science and Nutrition 한국식품영양과학회 학술대회발표집 2021 KFN International Symposium and Annual Meeting [초록집]
Published
2021.10
Pages
414 - 414 (1page)

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Method
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Result
Dietary Fiber and Free Sugar Content Analysis by Variety of Hot Pepper
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The hot pepper (Capsicum annuum L.) is rich in nutrients. It contains red food color and has a hot taste. Like this, the hot pepper in high food value analyzed in this study. The 5 kinds of the hot pepper are classified into three conditions as blanching, steaming and rawness. The content of total dietary fiber, steamed CP was the highest at 5.54±0.22 g/100 g and blanched SP was the lowest at 2.20±0.09 g/100 g. It also showed the same placing from the insoluble dietary fiber, steamed CP was the hig ... View All

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