The Effect of grinding methods on the organoleptic and capsaicin content in chili sauce

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The Effect of grinding methods on the organoleptic and capsaicin content in chili sauce

Wijaya, Agata Katherine - Personal Name; Marpaung, Abdullah Muzi - Personal Name; Rahmawati, Della - Personal Name;

Chili sauce (sambal) is very favored in Indonesia and mainly it can be found in Asian typical cuisines. It is very important for Indonesian people and there are a lot of myth according to chili sauce production. One of them is different grinding method could affect spiciness and acceptance level of chili sauce. However, there is still no scientific evidence and very rare studies about it. Therefore, the aim of this study is to find scientific evidence about the effect of grinding methods on organoleptic and capsaicin content in chili sauce and to find the most preferable method on chili sauce production based on the consumer acceptance. At the first, the chili sauce was made by using four different grinding methods; smashed with clay mortar and pestle, smashed with stone mortar and pestle, smashed with wood mortar and pestle and blender. After that, those chili sauce was examined by using sensory evaluation to get the sensory acceptance andrnHigh Performance Liquid Chromatography (HPLC) to find out capsaicinoid content of chili sauce. The result showed that different grinding methods does not affect significantly the overall acceptance aspect. However, there is a significant different of texture aspect from each different grinding methods which was evaluated by using Friedman Test. The result also revealed that grinding methods using clay, wood, blender and stone gives different amount of capsaicin content which are 26,453.97 Scoville Heat Unit (SHU), 19,544.85 SHU, 18,491.19 SHU, and 14,959.274 SHU respectively.

Availability

B03095 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 3095
Publisher: : Swiss German University., 2019
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): FT
Chili Sauce
Grinding Method
Capsaicin Content
Acceptance Level
Organoleptic
Specific Detail Info: -
Statement of Responsibility: -

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