Elaboration of “Cacho De Cabra” Chilli Snacks (Capsicum annum L.) with Tomatoe Formulations and Tomatoe- Oregano Formulations

Abstract

“Cacho de cabra” chilli cultivation has potentially increased in Chile due to the different variety of gourmet products that are used with it. New industrialization projects are being looked for in order to use it due to the increasing demand of its use. It can also be adapted to the new tendencies in the consumption habits of consumers, which are mainly oriented towards an attractive food, to a quick consumption and preparation which can supply nutrients and provide some benefit to human health. Snack products including the use of fruits have a positive response to these requirements; they also provide alternative commercialization to the surplus of fruit trees exportations. For the reasons stated above, this research was carried out considering snack elaboration based on “cacho de cabra” chilli with the incorporation of tomatoe and oregano to increase the palatability and sensorial quality of the final product. The following formulations were used: only chilli (T1); chilli and tomatoe (T2); chilli, tomatoe and oregano (T 3). The latter was characterised because it presented good flavour and smell. A great amount of its water content with forced hot air was eliminated from the fruits. A product without chemical preserves was obtained, it had physical and chemical parameters like those required for the existing foods that are in the market nowadays. The formulations where oregano was added presented a good sensorial attribute and acceptability, higlighting from the rest of the treatments. The colour of the snack was kept according to the panelists even at the end of the dehydration process.