Almeida Alves Jéssica, Nogueira Curi Paula, Pio Rafael, Dos Santos Penoni Edwaldo, Pasqual Moacir, Rios de Souza Vanessa
1Department of Food Science, Federal University of Lavras, Lavras, MG 37200-000 Brazil.
2Department of Agriculture, Federal University of Lavras, Lavras, MG 37200-000 Brazil.
J Food Sci Technol. 2019 Feb;56(2):624-633. doi: 10.1007/s13197-018-3517-z. Epub 2018 Dec 4.
Due to the importance of studying alternatives to reduce pepper post-harvest loss and verify the processing potential of the several cultivars/varieties available, the objective of this study was to characterize common peppers in Brazil, and to evaluate their potential for further processing into jelly form. More specifically, the most-consumed species and varieties in Brazil were investigated, that is: Habanero, Cheiro do Norte, Biquinho, Malagueta, Cayenne, Paprika and Dedo de Moça. Additionally, the drivers of liking for pepper jelly were sought so as to understand the desirable characteristics of this product. The different peppers were initially assessed by the following physical and physicochemical analyses: length, diameter, unit mass, total soluble solids, total titratable acidity, pH, color, total phenolic content, antioxidant activity, and vitamin C levels. Jellies made with different pepper types were also analyzed for total titratable acidity, pH, color, and texture profile, and a sensory study was conducted to elucidate the drivers of liking. As expected, different pepper types varied in physical and physicochemical properties, and the resulting jellies also differed in terms of physical, physicochemical, textural and sensory characteristics. In general, less pungent peppers (Biquinho, Paprika and Cheiro do Norte) were the most suitable for processing to produce jellies with more desirable attributes for consumers: reddish color, characteristic flavor and aroma of a pepper, sweet taste, and low pungency.
由于研究减少辣椒采后损失的替代方法以及验证现有多个品种/变种的加工潜力具有重要意义，本研究的目的是对巴西常见辣椒进行特征描述，并评估它们进一步加工成果冻形式的潜力。更具体地说，对巴西消费最多的品种和变种进行了调查，即：哈瓦那辣椒、北香辣椒、比金尼奥辣椒、马拉盖塔辣椒、卡宴辣椒、甜椒和莫萨手指辣椒。此外，还探寻了喜欢辣椒果冻的驱动因素，以便了解该产品的理想特性。首先通过以下物理和理化分析对不同辣椒进行评估：长度、直径、单重、总可溶性固形物、可滴定酸度、pH值、颜色、总酚含量、抗氧化活性和维生素C含量。还对用不同辣椒制作的果冻进行了可滴定酸度、pH值、颜色和质地剖面分析，并开展了一项感官研究以阐明喜欢的驱动因素。正如预期的那样，不同辣椒类型在物理和理化性质方面存在差异，制成的果冻在物理、理化、质地和感官特性方面也有所不同。一般来说，不太辣的辣椒（比金尼奥辣椒、甜椒和北香辣椒）最适合加工，能生产出消费者更青睐的果冻，具有红色、辣椒特有的风味和香气、甜味以及低辣度。
