SILVA, J. T. A.; http://lattes.cnpq.br/0726255642927029; SILVA, Janielly Talita de Almeida.
Abstract:
The production of jelly is widely used as a method of preserving seasonal fruits and
fruits still little explored commercially. Guava (Psidium guajava L.) is a fruit
tropical, highly perishable, rich in phenolic compounds, vitamin C and lycopene. the fruit of
Aroeira (Schinus terebinthifolius Raddi), pink pepper, is still little explored, possessing
several bioactive compounds, pleasant taste and aroma. This work aimed to evaluate the
influence of the addition of pink pepper to guava jelly on its physical chemical parameters. For this, two jelly formulations were prepared: guava jelly (GG) and
guava jelly added with pink pepper (GP). Content analyzes of
moisture, water activity, ash, total soluble solids, acidity and pH. The results
showed that the moisture content was 43.9 and 40.67%, ash of 0.81 and 0.39%, acidity 0.32 and
0.34%, water activity 0.914 and 0.918, pH 3.7 and 3.8 and total soluble solids of 51 and 55°Brix
for GG and GP jellies, respectively. Given the above, it is inferred that the addition of pepper
rose may improve the physical-chemical parameters of guava jelly, but still
some adjustments in the formulation are necessary for the purpose of commercial adequacy.
