Elaboração de geleia de abacaxi com pimenta

Abstract

The jelly is a sweet very appreciated by Brazilians, and can be prepared with various fruits, considering that consumers seek for new products. Pineapple jelly with pepper has many nutritional benefits, and can be a beneficial product to the consumer, since the ability to reinvent and innovate has been shown to be very effective. Thus, the present study aimed to develop a pineapple jelly containing pepper. The method of drawing up the jam was initially by the selection of fruits sanitation, then the pineapple and pepper were cut, the pineapple was crushed in a blender with the water to form the base, under constant stirring cooking along with the sucrose, with 10% sucrose were separated for a pre-mix with pectin, when the jam has reached 63° Brix was added citric acid and pepper into pieces after the suspension of cooking. The raw materials and the jam were evaluated. The results showed that the jam produced extra jelly features presented as the CNNPA Resolution No. 12 of 1978, while the commercial jams presented defects as syneresis, probably due to the high pH results in formation of a weak gel. Sensory analysis was performed in order to obtain information about the level of global acceptance of jam by consumers, being analyzed the following attributes: color, flavor, texture and aroma. The jam featured the standard in all stages of the analyses that were performed. Concludes with this work that the pineapple jelly with pepper can be considered a good product for marketing, the associated fruits have an excellent combination for the processing of jelly, showing good sensory characteristics arising from their raw materials.