Enzymatic maceration of Tabasco pepper: Effect on the yield, chemical and sensory aspects of the sauce

Abstract

The objective of this work was to reduce the consistency of the pepper pulp by enzymatic maceration to increase the yield of the extract used in the processing of Tabasco sauce, and to evaluate the effects of maceration on its chemical and sensory properties. Two commercial enzymatic complexes were tested, alone and combined, and conditions of time and temperature were determined. Yield, carotenoid and capsaicinoid contents were determined in the extract obtained by the lactic acid fermentation of the macerated pulp, comparing to the conventional process, without maceration. Then, the sauces elaborated by both processes were submitted to sensory tests. Color and flavor were evaluated by Check-All-That-Apply (CATA) and the pepper pungency was rated by a time-intensity scale. Samples were also submitted to acceptance and preference tests. The enzymatic treatment of Tabasco pepper pulp with the combination of pectinase and cellulase (1 ml/kg each) was effective in reducing the consistency of the pulp and increasing the yield of the extract in 17.5%. The main effects of enzymatic maceration on the pepper sauce were slight sensory changes that did not impair its acceptability.