<b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794
<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 p...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Maringá
2013-06-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/12794 |
| _version_ | 1818568448503971840 |
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| author | Gisele Teixeira de Souza Sora Ana Elisa Silva Franciosi Rosângela Bergamasco Angelica Marquetotti Salcedo Vieira |
| author_facet | Gisele Teixeira de Souza Sora Ana Elisa Silva Franciosi Rosângela Bergamasco Angelica Marquetotti Salcedo Vieira |
| author_sort | Gisele Teixeira de Souza Sora |
| collection | DOAJ |
| description | <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> |
| first_indexed | 2024-12-14T06:35:37Z |
| format | Article |
| id | doaj.art-32e2bebb74a6477a9a144709acd63f8f |
| institution | Directory Open Access Journal |
| issn | 1806-2563 1807-8664 |
| language | English |
| last_indexed | 2024-12-14T06:35:37Z |
| publishDate | 2013-06-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Technology |
| spelling | doaj.art-32e2bebb74a6477a9a144709acd63f8f2022-12-21T23:13:22ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1806-25631807-86642013-06-0135344545010.4025/actascitechnol.v35i3.127949327<b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794Gisele Teixeira de Souza Sora0Ana Elisa Silva Franciosi1Rosângela Bergamasco2Angelica Marquetotti Salcedo Vieira3Universidade Estadual de MaringáUniversidade Estadual de MaringáUniversidade Estadual de MaringáUniversidade Estadual de Maringá<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>http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/12794peppercheesepickled pepper |
| spellingShingle | Gisele Teixeira de Souza Sora Ana Elisa Silva Franciosi Rosângela Bergamasco Angelica Marquetotti Salcedo Vieira <b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794 Acta Scientiarum: Technology pepper cheese pickled pepper |
| title | <b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794 |
| title_full | <b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794 |
| title_fullStr | <b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794 |
| title_full_unstemmed | <b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794 |
| title_short | <b>Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese</b> - doi: 10.4025/actascitechnol.v35i3.12794 |
| title_sort | b development and the physical chemical microbiological and sensory analyses of red pepper seasoned with parmesan cheese b doi 10 4025 actascitechnol v35i3 12794 |
| topic | pepper cheese pickled pepper |
| url | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/12794 |
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