Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/32904
metadata.artigo.dc.title: Influence of different types of sugars in physalis jellies
metadata.artigo.dc.creator: Curi, Paula Nogueira
Carvalho, Cynara dos Santos
Salgado, Derlyene Lucas
Pio, Rafael
Pasqual, Moacir
Souza, Filipe Bittencourt Machado de
Souza, Vanessa Rios de
metadata.artigo.dc.subject: Physalis peruviana
White sugar
Demerara sugar
Brown sugar
Coconut sugar
açúcar branco
Açúcar demerara
Açúcar mascavo
Açúcar de coco
metadata.artigo.dc.publisher: Food Science and Technology
metadata.artigo.dc.date.issued: Jul-2017
metadata.artigo.dc.identifier.citation: CURI, P. N. et al. Influence of different types of sugars in physalis jellies. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Campinas, v. 37, n. 3, p. 349-355, July/Sept. 2017.
metadata.artigo.dc.description.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.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/32904
metadata.artigo.dc.language: en_US
Appears in Collections:DAG - Artigos publicados em periódicos

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