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: 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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spelling 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

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