Demerara sugar application in orange jelly manufacturing with cranberry (Vaccinium macrocarpon)

Abstract

Jellies of fruits are sweet containing pectin (soluble fiber) and simple sugars, a quick source of energy. This candy can be consumed in various forms and obtained from a variety of fruits and vegetables that transfer their flavor and aroma to the product. The jelly production process should be performed such that the product acquires right consistency, aroma and taste of the fruit used. This process requires the control of parameters such as acidity, concentration of sugar and pectin, it is also necessary to ensure the implementation of good manufacturing practices, avoiding possible contamination to the product. This study aimed the use of raw sugar in the manufacturing of orange marmalade with cranberry, comparing the physical, chemical and microbiological standards with a standard formulation containing crystal sugar. The results presented jellies made of expected differences due to types of sugar, demonstrating the possibility of using raw sugar, raw materials obtained with a lower number of chemical processes for obtained jams. It was concluded that the physicochemical parameters of acidity, vitamin C, humidity, pH and total soluble solids presented values close to those found by other authors. Besides, microbiological results for coliforms at 35 ° C and 45 ° C, molds and yeasts and Salmonella sp are up within the standards established by law.