TECHNOLOGICAL STRATEGIES FOR REDUCING SUGAR IN JELLIES: A BIBLIOMETRIC ANALYSIS

Abstract

The jelly found in retail is a fruit-based product and usually has a high concentration of sugar. The daily consumption of carbohydrates is necessary, but the consumption must to be controlled, due to the risk of developing non-communicable chronic diseases caused by poor diet. The sugar in jelly, in beyond to providing a sweet taste, promotes texture and helps in conservation. Because of the growing concern by the consumers with a healthy diet, studies in which there is a partial and/or total removal of sugars are necessary. The aim of this work was to seek alternatives that reduce sugar in jellies, without affecting their sensory characteristics, through a bibliometric review. With the survey of the articles obtained, it was possible to verify some of the most commonly used alternatives and the quantities used by each agent. Thus, the additives included in the development of reduced sugar jellies in this research were such as gums, low methoxyl pectin and alternative sweeteners.