SEVERO, D. S.; http://lattes.cnpq.br/9859436932530826; SEVERO, Danielle de Sousa.
Abstract:
Pepper pout has restricted their cultivation in the major regions of Brazil, due to their little use, it is marketed only as fresh or preserved. In food has been used only on ornamental dishes in sophisticated kitchens. This variety has excellent physicochemical properties and antioxidants, especially because of their pigments, still has a pronounced flavor, however the product is a low market acceptance. This study aimed to obtaining and characterization of pout pepper flour and its addition in various proportions in the production of cheeses like Boursin light ( petit suisse salty ) using skimmed UHT milk and in order to add value to the product. The crumbs were obtained after drying of raw fruits at 65 for 48 hours, then crushed in a Wiley mill. Since cheeses have been produced on three formulations: F1 0% pepper flour, F2 with 3% F3 pepper flour and 5% pepper flour. Flours in the levels of flavonoids and carotenoids were also checked. The cheeses were also subjected to hygienic and sanitary evaluation ( Coliform presence to 45 ° C , Staphylococcus coagulase positive , psicotrophic bacteria, molds and yeasts and Salmonella sp ) according to Ordinance No. 146 of 1996 and sensory acceptance , where they were checked the attributes appeared , color, flavor , aroma, texture, overall acceptance by the affective sensorial method using the acceptance test that measures how much a consumer like or dislike of a product. Samples of Boursin cheese showed satisfactory conditions with regard to hygiene and health evaluation , as compared to its chemical composition it can be stated that it fits as a low- calorie cheese featuring only 4% fat and are thus within the standards set by law. Sensory analysis showed the F2 sample as the most accepted before the attributes indicated above. The flour pout pepper stood out with a high content of phenolic compounds that can contribute to the oxidative stability of the product.
