Resumo

MONTOYA-BALLESTEROS, L.C. et al. Capsaicinoids and color in chiltepin (Capsicum annuum var. aviculare): Processing effect on sauces and pickles. Rev. Mex. Ing. Quím [online]. 2010, vol.9, n.2, pp.197-207. ISSN 1665-2738.

Color, pungency and capsaicin (C) and dihydrocapsaicin (DHC) content were determined in wild chiltepín (Capsicum annuum var. aviculare) fruits at the green and red stages of maturity. Red fruits contains more C (8.22 mg/g) and DHC (4.24 mg/g) than green ones (C, 4.24 mg/g; DHC, 0.53 mg/g, respectively). Sauces were also elaborated using a traditional process (PA) and those recommended for acidified foods (PAA). The effect of processing was also evaluated in sauces. Color of green chiltepín products was more affected than those made from red chiltepín. Color was similar in PA sauces at pH 2.7 and PAA sauces. Pungency and C and DHC contents were affected by processes, but at pH 4.0 they were similar. Color, pungency and C and DHC contents in chiltepín products were affected by grinding and pH; regardless of the process used.

Palavras-chave : capsaicin; chiltepín; dihydrocapsaicin; process; sauces.