Processamento e qualidade de diferentes formulações de extratos de pimentões.

Abstract

The pepper (Capsicum annunm L) is a vegetable very cultivated in protected environment. In these places can be used peppers of different colors like green, yellow, orange, red and purple. In the search to reduce the post-harvest waste, the pepper extract is a food that allows the use of this vegetable in the cooking with more practicality. In view of the above, the objective was to evaluate the quality of different formulations of extracts of green, yellow, and red peppers after processing. About 6 kg of each type of pepper (green, yellow and red) were used. The fruits were selected, washed and sanitized. They were then cut, disintegrated, formulated, concentrated and packed in plastic containers. The chemical characteristics were pH, hydrogen ion concentration, soluble solids, titratable acidity, solids solids ratio and acidity. For the centesimal composition, the moisture content was verified. The physical characteristics were evaluated as yield, density, solubility, water activity and coloration. , ascorbic acid, total chlorophyll, carotenoids, flavonoids, anthocyanins and phenolic compounds were determined in the bioactive compounds, ashes, lipids, proteins, carbohydrates, total sugars, reducing sugars and caloric value. The coloration differed between the pepper types according to the specified color. The contents of soluble solids and sugars of the extracts of the concentrated peppers were higher in relation to the extracts of raw peppers. The protein, lipid and carbohydrate contents in the extracts of concentrated peppers were close to the extracts of raw peppers. A food was observed in the gray contents of the concentrated extracts. The bioactive compounds do not undergo changes after the concentration of the extracts. There were significant correlations between the physical, chemical, centesimal composition and bioactive compounds in the extracts of raw and concentrated peppers. In both crude and concentrated pepper extracts, mainly yellow and red, a better quality was observed. The extracts developed serve as an alternative for aggregation of the sweet pepper value, since the fruits are perishable and generate wastes during the commercialization. Thus, a practical way to make these vegetables available at different times and places during the year.