Consumer profile: blackberry processing with different types of sugars

• Autor(a) principal: SUÁREZ,Natália Ferreira
• Data de Publicação: 2021
• Outros Autores: ABREU,Rafael Azevedo Arruda de, REIS,Letícia Alves Carvalho, CURI,Paula Nogueira, SCHIASSI,Maria Cecília Evangelista Vasconcelos, SOUZA,Vanessa Rios de, PIO,Rafael
• 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=S0101-20612021000300653
• topic: Rubus spp.; processing; jelly; juice; sensory

Abstract Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacements that result in satisfactory products can be challenging. The aim of this study was to evaluate the influence of different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical, physical and sensory aspects of blackberry juices and jellies. The type of sugar influenced the physicochemical and physical characteristics of blackberry jelly and juice, which reflected the differences in acceptability of the final product. Information on the type of sugar and its benefits influenced the sensory acceptance of blackberry jelly and juice.