Influence of different types of sugar: “Batum” raspberry jelly and juice processing in subtropical regions

Abstract

The aim was to evaluate jellies and juices of raspberry from the cultivar “Batum” made with different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) evaluating physicochemical, physical and sensory aspects. The influence of information on product acceptability was evaluated. Analyzes of solids, pH, total acidity and color were performed on the products. Texture profile analysis was also conducted on the jellies. Jelly produced with refined sugar presented the highest hardness, adhesiveness and gumminess values. The jelly and juice made with each type of sugar changed the physicochemical and physical characteristics of the final products. When the characteristics and benefits of each sugar that were used were passed on to the consumer, the sensory acceptance was changed. The use of demerara and brown sugars was better accepted in jellies. As for juices, there was greater acceptability when using white crystal and demerara sugars.