Torán-Pereg Paula, Deba-Rementeria Shuyana, Estrada Olaia, Pardo Guillermo, Vázquez-Araújo Laura
BCC Innovation, Technology Center in Gastronomy, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain.
Basque Culinary Center, Faculty of Gastronomic Sciences, Mondragon Unibertsitatea, 20009 Donostia-San Sebastián, Spain.
Foods. 2023 Sep 22;12(19):3536. doi: 10.3390/foods12193536.
The present study shows the set of analyses conducted during the development of a hot chili pepper sauce to valorize green peppers usually discarded in the Espelette region (France). A traditional production process was used as the inspiration for product development, and two different fermentation processes were assessed and characterized by measuring pH, sugar content, instrumental color, volatile composition, and conducting sensory (discriminant test) and microbiological analyses (total plate count). Significant differences were observed among pepper mash samples with respect to their physicochemical characteristics, but the products were considered similar from a sensory standpoint. Both sensory and physicochemical tests suggested that the ingredients added to make the sauces were determinant and had a higher impact on the organoleptic profile of the final product than the fermentation process. Finally, a Napping test was conducted to determine the attributes that could differentiate the product from the hot sauces found in the current market. The results of the present research allowed the optimization of the elaboration process of the new product, saving time and ingredient costs. The procedures shown in the study could be used as an example of a new product development process in which physicochemical and sensory data are collected and used for decision making.
本研究展示了在开发一种热辣椒酱过程中所进行的一系列分析，旨在提升法国埃斯佩莱特地区通常被丢弃的青椒的价值。传统生产工艺被用作产品开发的灵感来源，通过测量pH值、糖分含量、仪器颜色、挥发性成分，并进行感官分析（判别测试）和微生物分析（总平板计数），对两种不同的发酵工艺进行了评估和表征。在辣椒泥样品的理化特性方面观察到了显著差异，但从感官角度来看，这些产品被认为是相似的。感官和理化测试均表明，制作酱料时添加的成分是决定性因素，对最终产品的感官特性的影响比发酵工艺更大。最后，进行了一次纳普测试，以确定能够将该产品与当前市场上的热辣椒酱区分开来的属性。本研究结果有助于优化新产品的制作工艺，节省时间和原料成本。该研究中展示的程序可作为新产品开发过程的一个范例，在这个过程中收集理化和感官数据并用于决策。
