<b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794

• Main Authors: Gisele Teixeira de Souza Sora, Ana Elisa Silva Franciosi, Rosângela Bergamasco, Angelica Marquetotti Salcedo Vieira
• Format: Article
• Language: English
• Published: Universidade Estadual de Maringá 2013-06-01
• Series: Acta Scientiarum: Technology
• Subjects: pepper; cheese; pickled pepper
• Online Access: http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/12794
• ISSN: 1806-2563; 1807-8664

<p class="aresumo">Pickles comprising red pepper seasoned with Parmesan cheese has been developed as a new type of product developed by family cottage industries. Two formulations were prepared, or rather, with and without the preservative potassium sorbate, which underwent several physical, chemical, microbiological and sensory analyses. Physical and chemical analyses were undertaken for acidity, pH and °Brix; microbiological analyses for total heat-tolerant coliforms, <em>Salmonella</em> sp, molds, yeasts; sensory aspects such as physical features, aroma, flavor and texture, coupled to purchase intention among tasters were investigated. Both formulations comprised physical, chemical and microbiological parameters within standards. Sensory evaluation showed satisfactory results and research on purchase intention showed approximately 80% acceptability. Results from physical, chemical and microbiological tests showed that pickled pepper seasoned with Parmesan cheese may be prepared with citric acid as a preservative. Sensory evaluation and purchase intention indicate a real production and sale possibility of pickled peppers seasoned with Parmesan cheese by family cottage industries.</p> <p class="apalavrachave"> </p>