Avaliação físico-química e microbiológica de temperos à base de cominho e pimenta-do-reino comercializados na cidade de Itumbiara, Goiás.

Abstract

This work evaluated the quality of artisanal seasonings based on black pepper and cumin, two spices valued in traditional Brazilian cuisine and medicine, for their beneficial health properties, such as anti-inflammatory, antioxidant, antimicrobial activities, among others. The general objectives of this work aimed to evaluate the final quality of seasonings based on black pepper (Piper nigrun L.) and Cumin (Cuminum cyminum) sold in the city of Itumbiara-Go. The importance of this assessment is highlighted by the popularity of natural seasonings in Brazilian cuisine, the role of these spices in promoting health and the need to ensure food safety, as seasonings can be contaminated by microorganisms at any stage of the production chain. The project also emphasized the need to promote a healthy and balanced diet, replacing table salt with natural seasonings. When carrying out the analyses, the results of the microbiological analyzes of salmonella and coliform showed that the seasoning samples met the specifications established by Resolution RDC nº 331 in December 2019. And the physical-chemical analyzes of this study evaluated three important parameters: humidity, ash and pH and such analyzes showed as results that the samples were preserved and had a good nutritional value. The analyzes carried out allowed us to conclude that the mixed black pepper and cumin seasonings sold in Itumbiara-Go have adequate quality for consumption, complying with current ANVISA regulations. Furthermore, the work contributed to the appreciation of natural and artisanal products, the promotion of a healthy and balanced diet and the guarantee of the quality and safety of food consumed by the Brazilian population.