It is the most controversial ingredient in the Italian round and generates in love discussions every day. After all, the pineapple deserves or not a place in pizza?
Nor does science know how to put aside personal preferences to answer this question.
From the point of view of Chemistry of Flavorpineapple can even be a perfect ‘topping’ for pizza. The science of taste has already ensured that the sweetness, combined with salty, is delicious, and almost all of us find the same. In the case of pineapple, its sweetness and acidity Not only contrasts, it reinforces the taste of the main salty ingredients of pizza.
“For example, when it comes to garlic in a steak, there are many sulfur compounds and sugars, which reinforce the steak, but you can also taste the contrast, otherwise it would not be known that it is there. With pineapple in the pizza, it’s doing both – it’s reinforcing and contrasting – but with different pizza components, ”explains Terry Miesle, the chemist of flavors, to the magazine.
In addition, pineapple is a fruit and also offers Nutritional Benefits. Rich in vitamins, minerals and food fibers, provides anti-inflammatory and antioxidant properties that support a healthy nervous system and digestive function.
Finally, in a more broad sense, Science encourages risks and accept the unexpectedand in this range of experiences are unusual ingredients in the pizza.
Science against pineapple in pizza
Despite the advantages of yellow fruit, it, on the other hand, also worries scientists.
The fresh pineapple has bromelinean enzyme that breaks down proteins, including those of our mouth, which can cause anthill or even, in more sensitive people, wound opening and blood. Although cooking at high temperatures may disable this enzyme, the threat persists in some cases.
In addition, it is also worth taking into account the content of sugar of the pineapple. When it is heated, the pineapple suffers a caramelization that increases its sweetness. Although the sugar content of fresh pineapple does not increase significantly when cooked, the cannon canned, in syrup, can give pizza more sugar, which in itself is no longer healthy.
Finally – and if we consider cuisine a science – tradition is a widely used argument in this discussion, and also counts. The pizza was born in Naples, Italy, and in the Neapolitan pizza the pineapple is “forbidden fruit.”
But when the pizza is ready, what counts are tastes, and these also says tradition, they are not discussed.
Tomás Guimarães, Zap //
