Honey as Natural Alternative to Sucrose in Biquinho-Type Pepper and Passion Fruit Mixed Jellies: Enhancing Quality and Dynamic Sensory Experience

This study evaluated the effects of total sucrose replacement with honey on the physicochemical properties, sensory profile, and consumer acceptance of biquinho-type pepper and yellow passion fruit mixed jellies. Two formulations, differing only by the type of sweetener (sucrose or honey), were subjected to physicochemical, instrumental color, and multi-method sensory analyses. Sensory evaluation included acceptance tests, Just-About-Right (JAR), penalty analysis, time-intensity (T-I), and temporal dominance of sensations (TDS). The honey-sweetened jelly showed higher moisture content and a darker, more reddish color than the sucrose formulation, while both samples exhibited similar water activity values, indicating comparable physicochemical stability. Sensory evaluation revealed significantly higher purchase intention and greater acceptance of flavor, sweetness, spiciness, and overall impression for the honey formulation. JAR and penalty analyses confirmed better sweetness adequacy and a more balanced perception of spiciness, whereas TDS results indicated a more harmonious sensory experience throughout consumption. Although no significant differences were observed in the temporal perception of sweetness by T-I analysis, the overall findings demonstrate that honey is a promising natural alternative to sucrose for the production of mixed jellies, improving sensory quality and consumer acceptance without compromising product stability.