Elaboração de pimenta-dedo-de-moça (Capsicum baccatum) cristalizada com diferentes concentrações de caldas

Abstract

The dedo-de-moça chili pepper has unique sensory characteristics, being a raw material with economic potential and easy handling. From this perspective, this study aimed to develop the crystallization of finger pepper using syrups with different sugar concentrations, being 25% (T1), 40% (T2) and 60% (T3). The development of this experiment was carried out at the Universidade Tecnológica Federal do Paraná on the Dois Vizinhos campus, at the UNEP agroindustry. The results of the physical-chemical analyses demonstrated a reduction in moisture in the crystallized samples, with values ranging from 9.96% to 6.88 and ash content from 0.46% to 0.13%. A decrease in total acidity was also observed, with values from 0.40 g/100ml (T1) to 0.16 g/100ml (T3) and pH ranging from 4.57 to 4.84. Regarding soluble solids (°Brix), the values ranged from 77 (T1), 80.67 (T2) and 88 (T3). These results were consistent with other studies conducted with candied fruits. The samples were also subjected to sensory evaluation, performed with 53 untrained tasters, through an acceptability test with a nine-point hedonic scale, in relation to specific attributes, as well as the purchase intention of the same. All samples obtained a positive Acceptability Index (AI), with sample T3 having the best result, possibly due to the greater quantity and less pungency, which contributed to greater palatability. At the end of this study, it was possible to observe a product with market potential and high acceptability, since it combined pleasant physical-chemical and sensory attributes.