Development and the physical, chemical, microbiological and sensory analyses of red pepper seasoned with parmesan cheese - doi: 10.4025/actascitechnol.v35i3.12794

Gisele Teixeira de Souza Sora, Ana Elisa Silva Franciosi, Rosângela Bergamasco, Angelica Marquetotti Salcedo Vieira


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, Salmonella 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.



pepper; cheese; pickled pepper

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ISSN 1806-2563 (impresso) e ISSN 1807-8664 (on-line) e-mail:


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