Influence of different types of sugars in physalis jellies

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dc.creatorPaula Nogueira CURI
dc.creatorCynara dos Santos CARVALHO
dc.creatorDerlyene Lucas SALGADO
dc.creatorRafael PIO
dc.creatorMoacir PASQUAL
dc.creatorFilipe Bittencourt Machado de SOUZA
dc.creatorVanessa Rios de SOUZA
dc.date2017
dc.date.accessioned2026-07-07T04:19:03Z
dc.descriptionThe 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.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395953031002
dc.identifier.urihttp://hdl.handle.net/123456789/457617
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.37
dc.subjectAgrociencias
dc.titleInfluence of different types of sugars in physalis jellies
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos