processing of gherkin candy with coconut added brown sugar

摘要

The present invention relates to the preparation of "brown sugar added coconut jelly bean jelly" made from fresh maxixe and coconut fruits and a quality brown sugar. The product in question has a characteristic taste and odor, besides having outstanding nutritional characteristics and containing ingredients with high functional activity, it is noteworthy that the organoleptic characteristics are similar to products already sold, such as taste, appearance and texture. This invention stands out for not using colorants and flavorings. It is worth emphasizing that the preparation methodology can be easily executed, besides presenting low cost. The invention can also be incorporated into different types of preparations in the field of food technology, with emphasis on the process of preserving fruits and ensuring food safety. Given all the above benefits, it can be emphasized that the use of maxixe and coconut contribute significantly to both the health of consumers and the expansion of agribusiness, generating employment and income, while the preference for brown sugar over refined It brings extra nutrients that are lost during the refinement process.