12441 - Elaboração, caracterização físico-química de geléia de pimenta cambuci orgânica. Preparation, physicochemical characterization of organic cambuci pepper jelly

The aim of this study was to develop an organic jelly using cambuci pepper. In order to obtain a required jelly texture, commercial pectin was added. The product obtained presented pH 4.83, 58° Brix and 7.48% reducing sugar content. It showed good appearence and texture and can be an alternative income source for the family farm.