Effect Of The Application Of Different Cooking Periods On The Physicochemical Properties And Microbial Safety Of Hot Pepper Sauce

Abstract

Hot pepper sauce is a frequently used product in most Ghanaian homes, schools, and
restaurants, which occasionally serves as condiments. The cooking period during the
production process of hot pepper sauce results in physicochemical changes, which
affect the quality and safety of the sauce. The study seeks to determine the effect of the
application of different cooking times on the physicochemical properties and microbial safety of hot pepper sauce. The cooking periods were 10 minutes, 20 minutes,
30 minutes, and 1 hour for samples A, B, C, and D. Standard physicochemical and
microbiological techniques were employed in the various analysis. Sample D (1 hour
cooked) recorded the least moisture and ash content, insoluble acid ash, and a statistically significant acid value (P<0.5) to the other samples (A, B, and C). The total
viable count assay indicated anaerobic microorganisms in all the samples assessed,
with sample D exhibiting very few microbial populations compared to the others.
Staphylococcus species were detected in samples A and B only but undetected in
samples C and D. Also, total coliform and Clostridium perfringens were unobserved
in any of the samples. Generally, sample D had the best overall acceptability rate,
with sample A having the least. This study, therefore, supports the patronization of
the hour-cooked hot pepper sauce (sample D) with greater quality, longer shelf-life,
and safety.