Influence of different types of sugars in physalis jellies
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , , , |
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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Food Science and Technology (Campinas) |
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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 |
_version_ |
1752126321657380864 |