Desenvolvimento de fermentado lático de pimenta “dedo-de-moça” (Capsicum baccatum var pendulum) e avaliação colorimétrica do mosto fermentado

Abstract

Fermentation has been used for many years as a preservation method, besides providing food with different sensory characteristics. Almost all types of fermentations are carried out by lactic acid bacteria. A majority of these bacteria produce a variety of factors antagonistic during the fermentation process, such as antibiotic substances, bactericidal proteins and end products of metabolism such as lactic acid. The peppers represent all species and varieties of the genus Capsicum, usually with small fruits that are widely valued in world cuisine to flavor food. Pepper "Dedo-de-Moça" (Capsicum baccatum var. Pendulum) has great economic importance within the group of pungent spices, mainly due to their sensory characteristics and content of poignancy. The present study aimed to produce pepper sauce “Dedo-de-Moça” (Capsicum baccatum var pendulum) through lactic fermentation with wild microorganisms, Lactobacillus brevis, Lactobacillus plantarum and evaluate the attributes of color during the process. The lactic fermentation was carried out in three treatments with different concentrations of sucrose. During the process parameters were lightness (L *), chroma (C *) and hue (h *) bundles of pepper for each treatment, and the pH profile. The color of fermented pepper mash changed from red-orange to red-burgundy. With the addition of grape vinegar, pepper sauce had intense red coloration.