Elaboração de geleia de maçã e pimenta dedo-de-moça (Capsicum baccatum) e análise de propriedades físicoquímicas
Jelly, according to Brazilian legislation, is a product obtained by concentrating the pulp or fruit juice with adequate amounts of sugar, pectin and acid, up to a concentration sufficient for the gel to form as it cools down. Appreciated both by Brazilians and worldwide, this product has great versa...
| Principais autores: | Quadros Junior, Jerson Prestes de, Leite, Jéssyca |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2022
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/27921 |
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| Resumo: |
Jelly, according to Brazilian legislation, is a product obtained by concentrating the pulp or fruit juice with adequate amounts of sugar, pectin and acid, up to a concentration sufficient for the gel to form as it cools down. Appreciated both by Brazilians and worldwide, this product has great versatility, as it can be based on various fruits, including papaya, apple and pineapple. Peppers are consumed in various parts of the world, especially in the form of preserves or condiments, which can add value to products such as jellies. Pepper apple jelly has many nutritional benefits that can bring benefits to the consumer. The present work aimed at the elaboration of a jelly based on gala apple and red pepper (Capsicum baccatum). From this formulation, some analyzes were carried out to determine the antioxidant capacity, phenolic compounds, titratable acidity, pH, soluble solids content, moisture, color and ash. The jelly obtained can be classified as an extra type which means that there were 50 parts of fruits to 50 parts of sugar. Its color tends to yellow, pseudoplastic behavior and viscosity decreased in tests when subjected to temperature increases from 20 oC to 70 oC. At all points observed, there was compliance with current legislation and, in comparison with apple and pepper jams obtained from the markets, a product similar in texture and color, but more stable and with a total phenol content of 28,82 mg.100g-1, was noticed and ascorbic acid 18,02 mg.100g-1. All characteristics recommended by the Brazilian Agricultural and Research Corporation in its manuals on the preparation of jelly and jams were met. |
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