Influence of different types of sugars in physalis jellies

Detalhes bibliográficos
Autor(a) principal: CURI,Paula Nogueira
Data de Publicação: 2017
Outros Autores: CARVALHO,Cynara dos Santos, SALGADO,Derlyene Lucas, PIO,Rafael, PASQUAL,Moacir, SOUZA,Filipe Bittencourt Machado de, SOUZA,Vanessa Rios de
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300349
Resumo: 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.
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spelling Influence of different types of sugars in physalis jelliesPhysalis peruvianawhite sugardemerara sugarbrown sugarcoconut sugarprocessingAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300349Food Science and Technology v.37 n.3 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.08816info:eu-repo/semantics/openAccessCURI,Paula NogueiraCARVALHO,Cynara dos SantosSALGADO,Derlyene LucasPIO,RafaelPASQUAL,MoacirSOUZA,Filipe Bittencourt Machado deSOUZA,Vanessa Rios deeng2017-09-13T00:00:00Zoai:scielo:S0101-20612017000300349Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-09-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Influence of different types of sugars in physalis jellies
title Influence of different types of sugars in physalis jellies
spellingShingle Influence of different types of sugars in physalis jellies
CURI,Paula Nogueira
Physalis peruviana
white sugar
demerara sugar
brown sugar
coconut sugar
processing
title_short Influence of different types of sugars in physalis jellies
title_full Influence of different types of sugars in physalis jellies
title_fullStr Influence of different types of sugars in physalis jellies
title_full_unstemmed Influence of different types of sugars in physalis jellies
title_sort Influence of different types of sugars in physalis jellies
author CURI,Paula Nogueira
author_facet CURI,Paula Nogueira
CARVALHO,Cynara dos Santos
SALGADO,Derlyene Lucas
PIO,Rafael
PASQUAL,Moacir
SOUZA,Filipe Bittencourt Machado de
SOUZA,Vanessa Rios de
author_role author
author2 CARVALHO,Cynara dos Santos
SALGADO,Derlyene Lucas
PIO,Rafael
PASQUAL,Moacir
SOUZA,Filipe Bittencourt Machado de
SOUZA,Vanessa Rios de
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv CURI,Paula Nogueira
CARVALHO,Cynara dos Santos
SALGADO,Derlyene Lucas
PIO,Rafael
PASQUAL,Moacir
SOUZA,Filipe Bittencourt Machado de
SOUZA,Vanessa Rios de
dc.subject.por.fl_str_mv Physalis peruviana
white sugar
demerara sugar
brown sugar
coconut sugar
processing
topic Physalis peruviana
white sugar
demerara sugar
brown sugar
coconut sugar
processing
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.
publishDate 2017
dc.date.none.fl_str_mv 2017-07-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300349
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300349
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.08816
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 n.3 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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