Desenvolvimento e caracterização físico-química, microbiológica e sensorial de geleia light de laranja pera (Citrus sinensis L. Osbeck) com pimenta dedo de moça (Capsicum baccatum var. pendulum)

Abstract

The search for low-sugar foods and even functional foods has been of interest to many consumers. As a result, industries are undergoing a process of adapting their portfolio and developing new products that meet this demand. The use of sweeteners, such as xylitol, has been shown to be an efficient way to replace sucrose, resulting in lower calorie products. The addition of lady finger pepper (spice) was intended to add sensory value to the elaborated product. The physicochemical analyzes of the elaborated jellies (pH, titratable acidity, water activity and color) were performed besides the microbiological analyzes (molds and yeasts, and coliforms at 45 ºC) in order to verify if the product meets the current legislation. The sensory analysis was also performed in relation to the purchase intention of the developed formulations. According to the results obtained, with the partial replacement of sucrose by xylitol, there was no variation in the color parameters “a *”, “b *” and “L *”, besides presenting high acidity, pH within the legislation and activity. of low water. The microbiological analyzes of the elaborated jellies met the quality standards. Regarding purchase intention the formulation of F3 jelly (21.2% sucrose, 16.0% xylitol) obtained expected results, as it was more acceptable to the consumer's taste.