What do with a sharpness shock released by Chili? Best the benefit of toast bread with Italian cream cheese helps - that is the result of a research project at the university Fulda.
Fulda - Mascarpone on not roasted toast bread neutralizes the sharpness of Chili
most effectively. That showed a research project of the nutrition female
scientist Désirée Schneider of the university Fulda.
“To we had found out that, had to do my test people and I however completely
beautifully suffering”, said the 29-year old after numerous tests and tastings.
The desire on sharp meal passed it: “I worked with pure Capsaicin. That drove it
out me. There it came also times to violent cough and skin irritations.”
Capsaicin is the material, which provides for the sharpness of Chilischoten and
pepper. Cutter research project has meanwhile a serious background. “If to be
verkostet, dominated long time this feeling”, Ingrid Seuß-Baum, Professorin for
food technology at the university Fulda says sharp products. So far give it only
few systematic investigations for the study of this phenomenon, besides only
insufficiently effective neutralization means would be available. Sensory
methods like the Verkosten as instrument of the quality assurance are however
important in the industry. “Therefore an effective neutralization has with
tastings of sharp products in production development and quality control great
importance”, says cutters.
Mascarpone trick interesting for the industry
In practice professionals seize such as Christoph Sippel so far to milk products
such as farmer's cheese or yogurt, in order to get sharpness with tests into the
grasp. The food chemist is a deputy chairman of the sensor system committee of
the DLG. The German Agricultural Society accomplishes quality controls for the
food production. Also for Sippel sharpness is with taste tests a problem.
Therefore the research result from Fulda is very interesting for the industry:
“Mascarpone on toast - we will times try that out.” Also Nestlé as one of the
world largest food companies shows interest in the results from Fulda. “That
Mascarpone moderates, can the sharpness because of its fat content I well
introduce itself. That is surely an effective solution for products with high
Chili sharpness”, says sensor system expert Helge Fritsch of Nestlé Product
Technology Centre in singing (Baden-Wuerttemberg). So far are yogurt, milk and
quark sharpness-neutralizing as well-known. “We often use white bread, which is
sufficient concerning the sharpness degree of our products. with our sensor
system tests for the neutralization” With the tests at the university Fulda had
to take and then evaluate the test people in water solved Capsaicin to itself,
which means moderate the sharpness best. Most effectively therefore were toast
cuts with Mascarpone. “The Capsaicin is fat-soluble and the toast bread rubs the
sharpness like a tongue scraper of the receptors on the tongue”, says cutters.
Is generally valid: To get teased, strength and sugars moderate sharpness. Thus
help also with sugar sweetened concentrated milk. Or, although less effectively,
sweet lemonade. Is important: only no water. The sharpness distributes only,
says the experts.
(Bio) - chemistry in the meal
