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dc.contributor.authorGRIGIO, M. L.
dc.contributor.authorMOURA, E. A.
dc.contributor.authorCARVALHO, G. F.
dc.contributor.authorZANCHETTA, J. J.
dc.contributor.authorCHAGAS, P. C.
dc.contributor.authorCHAGAS, E. A.
dc.contributor.authorDURIGAN, M. F. B.
dc.date.accessioned2022-07-13T10:19:22Z-
dc.date.available2022-07-13T10:19:22Z-
dc.date.created2022-02-24
dc.date.issued2022
dc.identifier.citationFood Science and Technology, Campinas, v. 42, e03421, 2022.
dc.identifier.issn1678-457X
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1140375-
dc.descriptionThe objective of this work was to formulate and to characterize chemically and physically different formulations of camu-camu jellies, with or without mixture of other fruits. Their sensory acceptance was evaluated by identifying the formulations with greater acceptability while maintaining their nutraceutical potential. The formulations were: camu-camu jelly, camu-camu jelly with jabuticaba, camu-camu jelly with guava, camu-camu jelly with acerola, camu-camu jelly with passion fruit and camu-camu jelly with papaya. Untrained tasters were used to assess consumer acceptability. In a second scale the purchase intention was evaluated. The following variables were also analyzed: pH, soluble solids, titratable acidity, ratio (SS/TA), ascorbic acid, total anthocyanins and flavonoids, phenolic compounds and antioxidant activity by the DPPH and FRAP methods. The results showed that camu-camu jelly without mixtures was not well accepted in the sensory test when compared to the others. The greatest preference was for mixed jams of camu-camu with guava and jabuticaba, in which they obtained greater acceptance and purchase intention. Jellies with higher levels of bioactive compounds and antioxitant activity obtained low acceptance and purchase intention, perhaps due to their high astringency.
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCaçari
dc.titleNutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly.
dc.typeArtigo de periódico
dc.subject.thesagroJabuticaba
dc.subject.thesagroMyrciaria Dubia
dc.subject.nalthesaurusAntioxidants
dc.subject.nalthesaurusAcerolas
riaa.ainfo.id1140375
riaa.ainfo.lastupdate2022-07-12
dc.identifier.doihttps://doi.org/10.1590/fst.03421
dc.contributor.institutionMARIA L. GRIGIO, UNIVERSIDADE FEDERAL DE RORAIMA
dc.contributor.institutionELIAS A. MOURA, UNIVERSIDADE FEDERAL RURAL DO SEMI-ÁRIDOeng
dc.contributor.institutionGABRIELLA F. CARVALHO, UNIVERSIDADE FEDERAL DE RORAIMAeng
dc.contributor.institutionJAYNE J. ZANCHETTA, UNIVERSIDADE FEDERAL DE RORAIMAeng
dc.contributor.institutionPOLLYANA C. CHAGAS, UNIVERSIDADE FEDERAL DE RORAIMAeng
dc.contributor.institutionEDVAN ALVES CHAGAS, CPAF-RReng
dc.contributor.institutionMARIA FERNANDA BERLINGIERI DURIGAN, CPAF-RR.eng
Aparece en las colecciones:Artigo em periódico indexado (CPAF-RR)

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