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dc.creatorSalgado, Derlyene Lucas-
dc.creatorOliveira, Érica Resende de-
dc.creatorAndrade, Luan Alberto-
dc.creatorGuimaraes, Karina Carvalho-
dc.creatorCarvalho, Gabriel Ribeiro-
dc.creatorRibeiro, Alline Emannuele Chaves-
dc.creatorQueiroz, Fabiana-
dc.creatorCarvalho, Elisângela Elena Nunes-
dc.date.accessioned2023-08-23T19:56:05Z-
dc.date.available2023-08-23T19:56:05Z-
dc.date.issued2022-05-
dc.identifier.citationSALGADO, D. L. et al. Effect of different types of sugar on guava jams’ physical, physicochemical, and sensory properties . Acta Scientiarum. Technology, Maringá, v. 44, n. 1, e59397, Jan./Dec. 2022. DOI: https://doi.org/10.4025/actascitechnol.v44i1.59397.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/58280-
dc.description.abstractConsumers preference for healthier foods is increasing, especially regarding sugar intake as it is related to many diseases such as obesity and diabetes. This study aimed to evaluate the influence of different types of sugar (white crystal, icing, raw, brown, and coconut) on the physical, physicochemical, and sensory attributes of guava jam in order to evaluate the feasibility of replacing traditional sugars by alternative and more nutritious ones. Physicochemical attributes, rheological properties, texture profile, microbiological risk and sensory acceptance of guava jams were assessed. Coconut and brown sugars gave rise to darker jams with an intense reddish-brown coloration and higher hardness. The jams with higher sensorial quality were the traditional formulations produced with typical sugars - white crystal and icing sugars -, and with raw sugar. It was observed that the sugar used influenced the consumers perception of the product. In general, the most nutritious sugars, brown and coconut, did not produce to jams with good sensory acceptance. White crystal, icing, and raw sugars were more convenient to make the jams since it presented better sensory results. Clear appearance, less sweetness, more acidic, and softer jams are the features that most pleased the consumers.pt_BR
dc.languageenpt_BR
dc.publisherUniversidade Estadual de Maringápt_BR
dc.rightsacesso abertopt_BR
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.sourceActa Scientiarum. Technologypt_BR
dc.subjectRheologypt_BR
dc.subjectSensory analysispt_BR
dc.subjectTexture profile analysispt_BR
dc.subjectGoiabada - Análise sensorialpt_BR
dc.subjectGoiabada - Perfil de texturapt_BR
dc.subjectReologiapt_BR
dc.subjectEspectroscopia no infravermelho por transformada de Fourier (FTIR)pt_BR
dc.titleEffect of different types of sugar on guava jams’ physical, physicochemical, and sensory propertiespt_BR
dc.typeArtigopt_BR
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