Influence of different types of sugars in physalis jellies

AUTOR(ES)

CURI, Paula Nogueira, CARVALHO, Cynara dos Santos, SALGADO, Derlyene Lucas, PIO, Rafael, PASQUAL, Moacir, SOUZA, Filipe Bittencourt Machado de, SOUZA, Vanessa Rios de

FONTE

Food Sci. Technol

DATA DE PUBLICAÇÃO

23/02/2017

RESUMO

Abstract The objective of this study was to evaluate the influence of different types of sugar (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical characteristics, rheological properties and sensory acceptance of physalis (Physalis L) jelly. In addition, we evaluated the influence of the information on the acceptability of the product. It was found that the type of sugar greatly influences the physicochemical and rheological characteristics of physalis jelly which reflects differences in the product acceptability. Due to higher sensory acceptance, white refined, white crystal and demerara sugars are the most suitable for processing jellies. It was also found that the sugar type information and its benefits has no significant influence on sensory acceptance of physalis jelly and that consumers have a preference for a clearer, less sweet, more acidic and softer jelly.

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