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dc.creatorCuri, Paula Nogueira-
dc.creatorCarvalho, Cynara dos Santos-
dc.creatorSalgado, Derlyene Lucas-
dc.creatorPio, Rafael-
dc.creatorPasqual, Moacir-
dc.creatorSouza, Filipe Bittencourt Machado de-
dc.creatorSouza, Vanessa Rios de-
dc.identifier.citationCURI, 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.pt_BR
dc.description.abstractThe 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.pt_BR
dc.publisherFood Science and Technologypt_BR
dc.rightsacesso abertopt_BR
dc.rightsAttribution 4.0 International*
dc.sourceSociedade Brasileira de Ciência e Tecnologia de Alimentospt_BR
dc.subjectPhysalis peruvianapt_BR
dc.subjectWhite sugarpt_BR
dc.subjectDemerara sugarpt_BR
dc.subjectBrown sugarpt_BR
dc.subjectCoconut sugarpt_BR
dc.subjectaçúcar brancopt_BR
dc.subjectAçúcar demerarapt_BR
dc.subjectAçúcar mascavopt_BR
dc.subjectAçúcar de cocopt_BR
dc.titleInfluence of different types of sugars in physalis jelliespt_BR
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