Acceptability of bonbons made with CAMU-CAMU (Myrciaria dubia)

Autores/as

  • Maria Luiza Grigio Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Edvan Alves Chagas Brazilian Agricultural Research Corporation (EMBRAPA Roraima) Research Scientist. Boa Vista. RR. Brazil
  • Maria Fernanda Berlingieri Durigan Brazilian Agricultural Research Corporation (EMBRAPA Roraima) Research Scientist. Boa Vista. RR. Brazil
  • Pollyana Cardoso Chagas Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Elias Ariel Moura Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Gabriella Ferreira Carvalho Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Jayne Julia Zanchetta Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Caroline Marques Silva Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Victor Braz Cabral Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Érica Catrine Queiroz Costa Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil
  • Railin Rodrigues Oliveira Federal University of Roraima. Department of Plant Sciences. Boa Vista. RR. Brazil

Palabras clave:

subproductos, propiedades funcionales, salud humana, potencial industrial

Resumen

The aim of this study was to formulate and evaluate different formulations of camu-camu bonbons, verifying which formulations obtained greater acceptability and maintenance of their nutraceutical potential. The bonbons were made of 2 chocolate-based toppings (white chocolate and milk chocolate), with three types of camu-camu-based fillings (candy, candy + jelly and candy + syrup). A sensory analysis was performed using a questionnaire and a hedonic scale ranging from 9 to 1 to evaluate appearance, colour, taste and texture. The hedonic scale used to assess purchase intentions ranged from 5 to 1. The physicochemical characteristics and bioactive compounds of the bonbons were evaluated. Bonbons had excellent acceptability rates, where consumers would definitely buy bonbons: white chocolate stuffed with camu-camu candy+camu-camu syrup (F3) and milk chocolate stuffed with camu-camu candy (F4). Consumers would ‘probably buy’ white chocolate stuffed with camu-camu candy (F1) based on its texture and high levels of vitamin C (VitC), antioxidant activity (FRAP) and (DPPH), phenolic compounds (Phen), and flavonoids (Flavon). Milk chocolate stuffed with camu-camu candy (F4), white chocolate stuffed with camu-camu candy+camu-camu syrup (F3), and white chocolate stuffed with camu-camu candy (F1) have excellent purchase percentages and levels of VitC, FRAP and DPPH, Phen, and Flavon, and especially titratable low acidity; these formulations are highlighted among consumers.

Highlights:

  • Camu-camu bonbons have bioactive compounds and high nutraceutical potential.
  • Different bonbon formulations affect the profile of bioactive compounds in bonbons.
  • The different parts of the camu-camu fruit used in the bonbon’s formulation influence the nutraceutical potential of the products.

 

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Publicado

27-09-2024

Número

Sección

Tecnologías agroindustriales

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