Abstract:
Scotch Bonnet (Capsicum chinense) and lime (Citrus aurantifolia) are locally
available ingredients in Sri Lanka that remain underutilized in high-value food
products. Scotch Bonnet is rich in capsaicinoids, carotenoids, vitamins, and antioxidants,
while traditional lime pickle provides strong acidic and aromatic characteristics.
However, no scientifically validated formulation has combined these
ingredients into a single value-added condiment. This study aimed to develop a
hot sauce using ripened Scotch Bonnet and lime pickle and to evaluate its sensory
quality, physicochemical properties, microbial safety, and storage stability.
Eight formulations (T1–T8) were prepared by varying Scotch Bonnet (5–26%)
and lime pickle (10–26%) proportions. Sensory evaluation was conducted using
a five-point hedonic scale, and physicochemical and microbial analyses were
performed in triplicate. Sensory results revealed that the formulation with 20%
Scotch Bonnet and 15% lime pickle (T8) received the highest overall acceptability
score (4.52 ± 0.18), which was higher than that of commercial chili sauces. Proximate
analysis showed 77.14 ± 0.63% moisture content, 2.84 ± 0.12% protein,
3.19 ± 0.19% fat, 1.99 ± 0.05% crude fiber, 2.76 ± 0.41% ash, 12.07 ± 1.10%
carbohydrates, and an energy value of 83.38 ± 2.72 kcal/100 g. pH increased
slightly from 3.39 to 3.86 and Brix rose from 25.03◦ to 27.40◦ over 12 weeks, while
titratable acidity gradually decreased from 0.82 to 0.69%. Microbial counts after
6 weeks remained within acceptable limits for sauces, with an aerobic plate count
below 1 × 104 cfu/g and yeast and mold below 1 × 102cfu/g; observed values
were 1.5 × 10 1 cfu/g and 1.0 × 10 1 cfu/g, respectively, and no Escherichia coli
was detected. In conclusion, combining Scotch Bonnet and lime pickle produced
a stable, nutritionally acceptable, and highly preferred hot sauce. The optimized
T8 formulation, containing 20% Scotch Bonnet, 15% traditional lime pickle, and
65% other ingredients, shows strong potential for commercial production, value
addition, and reduction of postharvest losses using locally available ingredients.
