The effect of different types of sugars on the physicochemical characteristics, sensory acceptance, and bioactive compounds of jaboticaba jellies.
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Date
2021
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Abstract
The study evaluated the effect of the different types of sugars
(white refined sugar, white crystal sugar, demerara sugar, brown
sugar) on the physicochemical characteristics, sensory acceptance, bioactive compounds, and antioxidant capacity of jaboticaba jellies. Four formulations of jellies were prepared, in
triplicate. The research data were analyzed using Tukey
averages test and exploratory analysis by PCA and PARAFAC
techniques. It was verified that the type of sugar influences the
physicochemical characteristics, sensory acceptance, bioactive
compounds, and the antioxidant capacity of jaboticaba jellies;
owing to its undesirable sensory characteristics, it is not possible
to use brown sugar, even when it produces jellies with higher
content of total phenolic compounds and antioxidant capacity.
White refined sugar, white crystal sugar, and demerara sugar are
the most suitable sugars for processing jaboticaba jellies owing
to their high sensory acceptance and physicochemical characteristics, such as lower pH and vivid color.
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Keywords
White refined sugar, White crystal sugar, Demerara sugar, Brown sugar
Citation
PINTO, V. R. et al. The effect of different types of sugars on the physicochemical characteristics, sensory acceptance, and bioactive compounds of jaboticaba jellies. Journal of Culinary Science & Technology, v. 19, 2021. Disponível em: <https://www.tandfonline.com/doi/full/10.1080/15428052.2021.1938774?scroll=top&needAccess=true>. Acesso em: 11 out. 2022.