Avalia？？o da viabilidade de aproveitamento de sub produto da indústria de suco de laranja na produ？？o de geleia light

the objective of the study was to evaluate the possibility of the production of light orange marmalade from the use of juice with characteristics incompatible with those required by the standard of quality and identity of integral juices. for the preparation of the marmalade, we used a basic formula with sugar and three formulations with different concentrations of sucralose (15%, 20% and 30%). in all the marmalades, physical chemical and sensory analysis were carried out. for total soluble solids and reducing sugars, there were no statistical differences between the light marmalades. the formulation indicated with the greatest acceptance among the evaluators, with 30% sucralose, compared with the control marmalade, showed no significant difference. this research work allows us to establish the feasibility of producing marmalades from the subproducts of the orange juice industry, manufacturing differentiated products, minimizing production costs and supplying the market demands.