Investigation in Sensory Properties of Liquid Extract Formulations Processed from Capsicum spp Varieties Sold in Abidjan
Sidibe Daouda
Laboratory of Biochemistry and Food Sciences, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, 22, P.O.Box 582, Abidjan, Côte d’Ivoire.
Coulibaly Adama
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, P.O.Box 1328, Korhogo, Côte d’Ivoire.
Nyamien Yves Bléouh Jean
Agro-pastoral Management Institute, Peleforo Gon Coulibaly University, P.O.Box 1328, Korhogo, Côte d’Ivoire.
Konan N’Guessan Ysidor *
Training and Research Unit of Biological Sciences, Peleforo Gon Coulibaly University, P.O.Box 1328, Korhogo, Côte d’Ivoire.
N’cho Carine
Laboratory of Biochemistry and Food Sciences, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, 22, P.O.Box 582, Abidjan, Côte d’Ivoire.
Biego Godi Henri Marius
Laboratory of Biochemistry and Food Sciences, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, 22, P.O.Box 582, Abidjan, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
Aims: Peppers are common raw spices facing significant post-harvest lost in the handling train. This study was carried out to promote the production of pepper concentrate as spices extracts for foods.
Study Design: Composite extracts formulated from raw peppers extracts using Central Composite Design, and resulted formulations submitted to sensory analysis.
Place and Duration of Study: Laboratory of Biochemistry and Food Sciences, Department of Biochemistry, Training and Research Unit of Biosciences, Felix Houphouet-Boigny University, Abidjan, Côte d’Ivoire, between June and October 2018.
Methodology: Using a central composite design, 25 peppers extract formulations (F1 to F25) were processed from raw extracts of four pepper varieties growing in Côte d’Ivoire, namely cultivars ‘’pili pili’’ and ‘’bill of bird’’ (Capsicum frutescens), ‘’pepper baoulé’’ (Capsicum annuum), and ‘’big sun’’ (Capsicum chinense). These formulations were then subjected to sensory descriptive and sensory acceptance analyses by panellists about the color appearance, the pungency flavor, the fluidity aspect, and the typical pepper aroma.
Results: The sensory perception of pungency, fluidity, and aroma didn’t differentiate the formulations. But four formulations (F18, F20, F21, and F24) evidenced more intensive orange- yellowish appearance (4.44/7, 5.33/7, 4.33/7, and 4.67/7, respectively). From these formulations, samples F18 and F20 have been more enjoyed as food spices, with respective scores of 76.17% and 77.76% panellists.
Conclusion: Both formulations F18 and F20 could be used as significant baselines in peppers extract processing for food interests.
Keywords: Pepper extract, food spices, composite formulations, cultivars, processing.