The Effect of Different Types of Sugars on the Physicochemical Characteristics, Sensory Acceptance, and Bioactive Compounds of Jaboticaba Jellies

The 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. Practical implications of the industry: The development of jaboticaba jellies with different types of sugars allows the consumer to acquire a product with higher nutritional value, with excellent acceptability. There are not many studies on the use of demerara sugar and brown sugar in the preparation of jellies and their effects on the bioactive compounds. Therefore, this study highlights this lacuna, and promotes alternatives for the processing industries of jellies to elaborate a product with greater nutritional value and consumption accepted by the consumers.