RESUMO
The work had the objective to elaborate apple jellies by using brown sugar. The jellies were elaborated with apple pulp, water, lemon juice, pectin and 20, 35, 50 and 65% of brown sugar. It was verified the yield, cost and the consumer's preference of the jelly formulations. The most favorite jellies, were reprocessed, and it was determined the physical, chemical and microbiological characteristics, soon after the processing, after 30, 60 and 90 days of storage. It was observed that the jellies elaborated with 35, 50 and 65% of brown sugar were equally acceptable by the consumers, overcoming that ones with 20%; the jelly with 65% of brown sugar presented advantages over the others, when considering the cost and yield; the products stability was superior to three months and there were a physical and chemical significative difference among the formulations.
O trabalho objetivou elaborar geleiadas de maçã utilizando açúcar mascavo. As geleiadas foram elaboradas com polpa de maçã, água, suco de limão, pectina e 20, 35, 50 e 65% de açúcar mascavo em relação à quantidade de polpa. Verificou-se o rendimento, custo, e a preferência do consumidor pelas diferentes formulações. As geleiadas mais preferidas foram reelaboradas e determinaram-se as características físicas, químicas e microbiológicas, logo após o processamento, aos 30, 60 e 90 dias de estocagem. Os resultados permitiram concluir que as geleiadas elaboradas com 35, 50 e 65% de açúcar mascavo foram igualmente preferidas pelos consumidores, superando aquela com 20%; considerando o custo e o rendimento, verificou-se que a geleiada com 65% de açúcar mascavo apresentou vantagem sobre as demais; a estabilidade desses produtos foi superior a três meses; e existiram diferenças físicas e químicas significativas entre as formulações.
RESUMO
The work had the objective to elaborate apple jellies by using brown sugar. The jellies were elaborated with apple pulp, water, lemon juice, pectin and 20, 35, 50 and 65% of brown sugar. It was verified the yield, cost and the consumer's preference of the jelly formulations. The most favorite jellies, were reprocessed, and it was determined the physical, chemical and microbiological characteristics, soon after the processing, after 30, 60 and 90 days of storage. It was observed that the jellies elaborated with 35, 50 and 65% of brown sugar were equally acceptable by the consumers, overcoming that ones with 20%; the jelly with 65% of brown sugar presented advantages over the others, when considering the cost and yield; the products stability was superior to three months and there were a physical and chemical significative difference among the formulations.
O trabalho objetivou elaborar geleiadas de maçã utilizando açúcar mascavo. As geleiadas foram elaboradas com polpa de maçã, água, suco de limão, pectina e 20, 35, 50 e 65% de açúcar mascavo em relação à quantidade de polpa. Verificou-se o rendimento, custo, e a preferência do consumidor pelas diferentes formulações. As geleiadas mais preferidas foram reelaboradas e determinaram-se as características físicas, químicas e microbiológicas, logo após o processamento, aos 30, 60 e 90 dias de estocagem. Os resultados permitiram concluir que as geleiadas elaboradas com 35, 50 e 65% de açúcar mascavo foram igualmente preferidas pelos consumidores, superando aquela com 20%; considerando o custo e o rendimento, verificou-se que a geleiada com 65% de açúcar mascavo apresentou vantagem sobre as demais; a estabilidade desses produtos foi superior a três meses; e existiram diferenças físicas e químicas significativas entre as formulações.