Want to decrease the spicy? Add… Malagueta. But not any: spraying a certain type of substance helps to mitigate the ardor.
“If you are at home and you have ordered a dish with spices that gets too strong for some, you can simply sprinkle a maugueta form that contains these suppressor agents and this will mitigate the intensity,” says Devin Peterson, teacher of food science and technology, to.
“I think the idea of using a Natural ingredient as anti-picker, Especially for those who have children, would have a lot of value as a household product, ”he says.
A new study understood that there are molecules that can mitigate the spicy flavor, and some are really present in Malaguetas.
The spicy intensity of chilli has been attributed mainly to two compounds of the family of Capsaicinoids: A capsaicine ea dihidrocapsaicina.
The objective of the published this year in Journal of Agricultural and Food Chemistry It is to allow you to develop chills with specific spicy profiles, explore an alternative to pain relief capsaicin and offer families, with different spicy tolerances, a new pantry condiment that “softens” the dishes.
Scientists analyzed 10 qualities of malagueta, They added the standardized posts to tomato juice and asked a panel of trained tasters to evaluate the pungency.
“They were all at the same basis and normalized, so they should have caused a similar spicy perception – but This is not what happened ”said Peterson, also director of the initiative Foods for Health Research from the State University of Ohio. “This is a clear indication that there were other factors at stake to influence perception. ”
The investigation conducted using high resolution mass spectrometry analysis and nuclear magnetic resonance imaging allowed to restrict the effects of ardor suppression to three compounds: capsianoside I, roseoside and gingerglycolido A.
The investigation opens many doors: we may soon have a “little” lock that will save many dishes.
