Agrio et Emulsio – Yellow and red Capsicum pepper spreads

Authors

  • Gabriela Lima Instituto Politécnico de Santarém, Portugal Unidade de Investigação do Instituto Politécnico de Santarém, Portugal Centro de Investigação em Qualidade de Vida, Portugal http://orcid.org/0000-0003-3938-6820
  • Paula Ruivo Instituto Politécnico de Santarém, Portugal Unidade de Investigação do Instituto Politécnico de Santarém, Portugal Centro de Investigação em Qualidade de Vida, Portugal http://orcid.org/0000-0001-6868-2894
  • M. Adelaide Oliveira Instituto Politécnico de Santarém, Portugal Unidade de Investigação do Instituto Politécnico de Santarém, Portugal Centro de Investigação em Qualidade de Vida, Portugal http://orcid.org/0000-0002-6726-9253
  • Cristina Laranjeira Instituto Politécnico de Santarém, Portugal Unidade de Investigação do Instituto Politécnico de Santarém, Portugal http://orcid.org/0000-0001-9526-5615
  • Marília Henriques Instituto Politécnico de Santarém, Portugal Unidade de Investigação do Instituto Politécnico de Santarém, Portugal Centro de Investigação em Qualidade de Vida, Portugal http://orcid.org/0000-0002-0319-5371

DOI:

https://doi.org/10.25746/ruiips.v8.i3.21337

Keywords:

Spreadable cream, processed capsicum pepper, innovative, healthy, sustainable

Abstract

This study is part of the Agrio et Emulsio - New products development project. The product innovation results from the addition of processed yellow or red capsicum peppers to water-in-oil emulsions of vegetable origin. Eight formulations of spreadable creams were developed, evaluated by an untrained tasters’ panel, being selected two final prototypes, spreadable cream of braised yellow pepper and roasted red pepper. Microbiological, nutritional and sensorial analyzes, and pH determination were performed. These innovative products have shown nutritional advantages regarding similar products already on the market. The final prototypes were subjected to food pairing & food design and their evaluation was very favorable, their taste was considered very pleasant, good spreadability and, in addition to their direct use, suitable for gastronomic applications.

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Published

2020-10-31

How to Cite

Lima, G., Ruivo, P., Oliveira, M. A., Laranjeira, C., & Henriques, M. (2020). Agrio et Emulsio – Yellow and red Capsicum pepper spreads. Revista Da UI_IPSantarém, 8(3), 136–148. https://doi.org/10.25746/ruiips.v8.i3.21337

Issue

Vol. 8 No. 3 (2020): How can Agriculture position itself for a sustainable ecological transition?

Section

Papers

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