Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/32904
Título : Influence of different types of sugars in physalis jellies
Autor: Curi, Paula Nogueira
Carvalho, Cynara dos Santos
Salgado, Derlyene Lucas
Pio, Rafael
Pasqual, Moacir
Souza, Filipe Bittencourt Machado de
Souza, Vanessa Rios de
Palavras-chave: Physalis peruviana
White sugar
Demerara sugar
Brown sugar
Coconut sugar
açúcar branco
Açúcar demerara
Açúcar mascavo
Açúcar de coco
Publicador: Food Science and Technology
Data da publicação: Jul-2017
Referência: 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.
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.
URI: http://repositorio.ufla.br/jspui/handle/1/32904
Idioma: en_US
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