Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly.
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140375 https://doi.org/10.1590/fst.03421 |
Resumo: | The 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. |
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Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly.CaçariJabuticabaMyrciaria DubiaAntioxidantsAcerolasThe 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.EDVAN ALVES CHAGAS, CPAF-RR; MARIA FERNANDA BERLINGIERI DURIGAN, CNPDIA.GRIGIO, M. L.MOURA, E. A.CARVALHO, G. F.ZANCHETTA, J. J.CHAGAS, P. C.CHAGAS, E. A.DURIGAN, M. F. B.2022-07-13T10:19:22Z2022-07-13T10:19:22Z2022-02-242021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Science and Technology, Campinas, Ahead of Print, 2021.1678-457Xhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1140375https://doi.org/10.1590/fst.03421enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-07-13T10:19:31Zoai:www.alice.cnptia.embrapa.br:doc/1140375Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-07-13T10:19:31falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-07-13T10:19:31Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. |
title |
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. |
spellingShingle |
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. GRIGIO, M. L. Caçari Jabuticaba Myrciaria Dubia Antioxidants Acerolas |
title_short |
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. |
title_full |
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. |
title_fullStr |
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. |
title_full_unstemmed |
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. |
title_sort |
Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. |
author |
GRIGIO, M. L. |
author_facet |
GRIGIO, M. L. MOURA, E. A. CARVALHO, G. F. ZANCHETTA, J. J. CHAGAS, P. C. CHAGAS, E. A. DURIGAN, M. F. B. |
author_role |
author |
author2 |
MOURA, E. A. CARVALHO, G. F. ZANCHETTA, J. J. CHAGAS, P. C. CHAGAS, E. A. DURIGAN, M. F. B. |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
EDVAN ALVES CHAGAS, CPAF-RR; MARIA FERNANDA BERLINGIERI DURIGAN, CNPDIA. |
dc.contributor.author.fl_str_mv |
GRIGIO, M. L. MOURA, E. A. CARVALHO, G. F. ZANCHETTA, J. J. CHAGAS, P. C. CHAGAS, E. A. DURIGAN, M. F. B. |
dc.subject.por.fl_str_mv |
Caçari Jabuticaba Myrciaria Dubia Antioxidants Acerolas |
topic |
Caçari Jabuticaba Myrciaria Dubia Antioxidants Acerolas |
description |
The 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. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2022-07-13T10:19:22Z 2022-07-13T10:19:22Z 2022-02-24 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Science and Technology, Campinas, Ahead of Print, 2021. 1678-457X http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140375 https://doi.org/10.1590/fst.03421 |
identifier_str_mv |
Food Science and Technology, Campinas, Ahead of Print, 2021. 1678-457X |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1140375 https://doi.org/10.1590/fst.03421 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503526108364800 |