Abstract

This study evaluates the addition of 1% oregano, cloves, and chili pepper to butter. The spices are analyzed and the high dietary fiber and ash contents are highlighted. Butter acidity increases with storage time in all samples, being significant in butter with oregano and cloves (p < 0.05), while adding chili pepper does not modify the acidity kinetics compared to the control butter. From the sensory point of view, all samples presented high acceptability, with butter with chili pepper standing out as being significantly (p < 0.05) better rated in appearance and color; it was also more preferred. Based on the conditions and results of this study, chili pepper was selected to be added to butter at 1%.