Abstract
This study is part of the Agrio et Emulsio - New products development project. The product innovation results from the addition of processed yellow or red capsicum peppers to water-in-oil emulsions of vegetable origin. Eight formulations of spreadable creams were developed, evaluated by an untrained tasters’ panel, being selected two final prototypes, spreadable cream of braised yellow pepper and roasted red pepper. Microbiological, nutritional and sensorial analyzes, and pH determination were performed. These innovative products have shown nutritional advantages regarding similar products already on the market. The final prototypes were subjected to food pairing & food design and their evaluation was very favorable, their taste was considered very pleasant, good spreadability and, in addition to their direct use, suitable for gastronomic applications.
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