The effect of different types of sugars on the physicochemical characteristics, sensory acceptance, and bioactive compounds of jaboticaba jellies.

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dc.contributor.authorPinto, Vitória Regina
dc.contributor.authorDias, Ana Clara Costa
dc.contributor.authorAssis, Flávio Santos de
dc.contributor.authorCosta, Laís Cristina Barbosa
dc.contributor.authorSantos, Paloma Cristina dos
dc.contributor.authorAlves, Juliana Josh Silva
dc.contributor.authorBarboza, Izabela Vivarelli
dc.contributor.authorGomes, Camila Carolinne Martins
dc.contributor.authorSantos, Izabela Silva dos
dc.contributor.authorMonteiro, Reginaldo de Souza
dc.contributor.authorCunha, Luciana Rodrigues da
dc.contributor.authorGandra, Kelly Moreira Bezerra
dc.contributor.authorPereira, Patrícia Aparecida Pimenta
dc.date.accessioned2023-02-27T18:39:32Z
dc.date.available2023-02-27T18:39:32Z
dc.date.issued2021pt_BR
dc.description.abstractThe 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.pt_BR
dc.identifier.citationPINTO, 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.pt_BR
dc.identifier.doihttps://doi.org/10.1080/15428052.2021.1938774pt_BR
dc.identifier.issn1542-8044
dc.identifier.urihttp://www.repositorio.ufop.br/jspui/handle/123456789/16258
dc.identifier.uri2https://www.tandfonline.com/doi/full/10.1080/15428052.2021.1938774?scroll=top&needAccess=truept_BR
dc.language.isoen_USpt_BR
dc.rightsrestritopt_BR
dc.subjectWhite refined sugarpt_BR
dc.subjectWhite crystal sugarpt_BR
dc.subjectDemerara sugarpt_BR
dc.subjectBrown sugarpt_BR
dc.titleThe effect of different types of sugars on the physicochemical characteristics, sensory acceptance, and bioactive compounds of jaboticaba jellies.pt_BR
dc.typeArtigo publicado em periodicopt_BR
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