Efeito da adição de diferentes tipos de açúcar sobre a qualidade físico-química de geleias elaboradas com abacaxi e canela

The aim of this study was to evaluate the influence of the use of different types of sugar and sweetener (sucralose) on pineapple jelly with cinnamon on its physicochemical quality of the product. For the preparation of the jelly, we used pineapple pulp, cinnamon tea, pectin, citric acid and the addition of different types of sugar: crystal, brown sugar, raw sugar and sweetener. The jellies (F1, F2, F3 e F4) were evaluated for the following physico-chemical parameters: water activity, moisture content, soluble solids content (SST), titratable total acidity (ATT), ratio (SST / ATT), ashes, pH, reducing sugars, non-reducing sugars and total sugars, lipids and vitamin C. We concluded that the use of pineapple and cinnan for the preparation of different flavors of jelly is an excellent alternative because these are well accepted fruits and they have high nutritional value. The use of different kinds of sugar and sweetener (sucralose) in the preparation of pineapple and cinnamon jelly is a good option for consumers who want to ingest quality products with lower sucrose content. The elaborated jellies presented values of moisture, soluble solids content and hydrogen ionic potential according to the quality identity standard for jelly, required by current legislation. All the samples were adequate to physico-chemical parameters and the F1 jelly had the highest level of ascorbic acid