Chemical characterization and sensory evaluation of baked goods enriched with Capsicum chinense extracts

The purpose of this study was to evaluate the effect of adding a mixture of ethanolic extracts of different Capsicum chinense varieties on some nutritional and sensory properties of baked goods. Two sets of products were prepared by adding the extracts at two different concentrations. The finished products were subjected to chemical analysis to determine the content of phenolic compounds. In particular, the evolution of the phenolic profile of the baked goods following the addition of the extracts was evaluated. In addition, sensory analyses were conducted to assess the acceptability of the products and the intensity of the spicy sensation. Sensory analyses showed a positive correlation between the concentration of the extracts and the intensity of the spicy sensation, while maintaining overall acceptability of the products. The study demonstrated the feasibility of enriching bakery products with C. chinense extracts, resulting in functional foods with increased content of bioactive compounds and potential health benefit due in part to their antioxidant activity.