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: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/32904 |
Resumo: | 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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Influence of different types of sugars in physalis jelliesPhysalis peruvianaWhite sugarDemerara sugarBrown sugarCoconut sugarAçúcarAçúcar demeraraAçúcar mascavoAçúcar de cocoThe 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.Food Science and Technology2019-02-22T11:44:40Z2019-02-22T11:44:40Z2017-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCURI, 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.http://repositorio.ufla.br/jspui/handle/1/32904Sociedade Brasileira de Ciência e Tecnologia de Alimentosreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessCuri, Paula NogueiraCarvalho, Cynara dos SantosSalgado, Derlyene LucasPio, RafaelPasqual, MoacirSouza, Filipe Bittencourt Machado deSouza, Vanessa Rios deeng2023-05-26T18:43:17Zoai:localhost:1/32904Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-26T18:43:17Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)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 Açúcar Açúcar demerara Açúcar mascavo Açúcar de coco |
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 Açúcar Açúcar demerara Açúcar mascavo Açúcar de coco |
topic |
Physalis peruviana White sugar Demerara sugar Brown sugar Coconut sugar Açúcar Açúcar demerara Açúcar mascavo Açúcar de coco |
description |
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 2019-02-22T11:44:40Z 2019-02-22T11:44:40Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
CURI, 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. http://repositorio.ufla.br/jspui/handle/1/32904 |
identifier_str_mv |
CURI, 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. |
url |
http://repositorio.ufla.br/jspui/handle/1/32904 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Food Science and Technology |
publisher.none.fl_str_mv |
Food Science and Technology |
dc.source.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835169259782144 |