Consumer profile: blackberry processing with different types of sugars

Natália Ferreira Suárez,Vanessa Rios De Souza,Rafael Pio,Paula Nogueira Curi,Letícia Alves Carvalho Reis,Maria Cecília Evangelista Vasconcelos Schiassi,Rafael Azevedo Arruda De Abreu

doi:10.1590/fst.23020

Natália Ferreira Suárez, Vanessa Rios De Souza + Show 5 more

Open Access

https://doi.org/10.1590/fst.23020

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Abstract

Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacements that result in satisfactory products can be challenging. The aim of this study was to evaluate the influence of different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical, physical and sensory aspects of blackberry juices and jellies. The type of sugar influenced the physicochemical and physical characteristics of blackberry jelly and juice, which reflected the differences in acceptability of the final product. Information on the type of sugar and its benefits influenced the sensory acceptance of blackberry jelly and juice.

Highlights

The demand for healthier foods with a low energy percentage, as well as the restriction of sugar consumption by the population has been increasing in recent years
Due to the population’s growing interest in healthier foods, this study aimed to evaluate the influence of different sugars on the physical-chemical, physical and sensory juices and blackberry jellies
Blackberry jellies and juices were prepared with the cultivar Tupy with five types of sugar: white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar

Summary

Introduction

The demand for healthier foods with a low energy percentage, as well as the restriction of sugar consumption by the population has been increasing in recent years. It requires the development of products with low sugar levels, or with the use of healthier similar products (Barros et al, 2019). The absence or replacement of the type of sugar in processed products alters the moisture retention, which can cause changes in the color, flavor, texture and aroma parameters (Viana et al, 2015). Processing can alter the nutritional value and quality of food (Iqbal et al, 2017). Brown sugar is composed of glucose, fructose and sucrose, in addition to other components such as proteins, insoluble solids and a group of minerals (K, Ca, P, Mg, Na, Fe, Mn, Zn and Cu)

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