Desenvolvimento de creme de pimenta dedo-demoça (capsicum baccatum var. pendulum) e manjericão (ocimum basilicum)

Abstract

baccatum var. Pendulum) and basil (Ocimum basilicum L.). The amount of ascorbic acid in the peppers before and after bleaching was determined by the Tillmans method: steam and immersion. Then, nine formulations with different concentrations of dedode- moça, basil and basal cream were developed, aiming to obtain the ideal parameters of each of the substrates in the formulation using a central rotational compound design (DCCR) with three replicates at the central point. They were submitted to sensorial analysis, ADQ (Descriptive Analysis of Quantitative) and affective tests to evaluate the effect of the different concentrations of young finger pepper (PR), basil (MA) and base cream (BA) physical and chemical characteristics. The three best formulations of pepper cream, F2 (made with 71% BA, 26% PI and 3% MA), F4 (made with 71% BA, 10% PI and 19% MA) and F5 (with 87% BA, 10% PI and 3% MA) were chemically characterized and stored under refrigeration for four weeks, with verification of microbiological parameters (total and thermotolerant coliforms, Salmonella and molds and yeasts), pH at storage times 0, 7, 14, 21 and 28 days. There were also affective tests of acceptance and purchase intention, with untrained tasters. The results of the microbiological analysis indicated that there was no presence of the coliforms group or Salmonellas during the storage period. There was acidification and change in color and solids content each week. The results obtained in the acceptance and purchase intention tests showed that the F5 formulation, elaborated with 87% of BA, 10% of PI and 3% of MA, was the one that achieved better results, presenting an acceptance rate of 87.5 % in the overall impression parameter and minimum 28-day service life.