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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
30/12/2024 |
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Data da última atualização: |
11/07/2025 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
GRIGIO, M. L.; CHAGAS, E. A.; DURIGAN, M. F. B.; CHAGAS, P. C.; MOURA, E. A.; CARVALHO, G. F.; ZANCHETTA, J. J.; SILVA, C. M.; CABRAL, V. B.; COSTA, E. C. Q.; OLIVEIRA, R. R. |
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Afiliação: |
MARIA LUIZA GRIGIO, UNIVERSIDADE FEDERAL DE RORAIMA; EDVAN ALVES CHAGAS, CNPF; MARIA FERNANDA BERLINGIERI DURIGAN, CNPDIA; POLLYANA CARDOSO CHAGAS, UNIVERSIDADE FEDERAL DE RORAIMA; ELIAS ARIEL MOURA, UNIVERSIDADE FEDERAL DE RORAIMA; GABRIELLA FERREIRA CARVALHO, UNIVERSIDADE FEDERAL DE RORAIMA; JAYNE JULIA ZANCHETTA, UNIVERSIDADE FEDERAL DE RORAIMA; CAROLINA MARQUES SILVA, UNIVERSIDADE FEDERAL DE RORAIMA; VITOR BRAZ CABRAL, UNIVERSIDADE FEDERAL DE RORAIMA; ÉRICA CATRINE QUEIROZ COSTA, UNIVERSIDADE FEDERAL DE RORAIMA; RAILIN RODRIGUES OLIVEIRA, UNIVERSIDADE FEDERAL DE RORAIMA. |
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Título: |
Acceptability of bonbons made with camu-camu (Myrciaria dubia L). |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Revista de la Facultad de Ciencias Agrarias UnCuyo, v. 57, n. 1, 2024. |
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Páginas: |
174-186 |
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ISSN: |
1853-8665 |
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Idioma: |
Inglês |
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Conteúdo: |
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. |
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Palavras-Chave: |
Industrial potential; Potencial industrial; Propriedade funcional; Saúde humana. |
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Thesagro: |
Camu Camu; Myrciaria Dubia. |
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Thesaurus Nal: |
Functional properties; Human health. |
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Categoria do assunto: |
P Recursos Naturais, Ciências Ambientais e da Terra |
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Marc: |
LEADER 02498naa a2200361 a 4500
001 2171025
005 2025-07-11
008 2024 bl uuuu u00u1 u #d
022 $a1853-8665
100 1 $aGRIGIO, M. L.
245 $aAcceptability of bonbons made with camu-camu (Myrciaria dubia L).$h[electronic resource]
260 $c2024
300 $a174-186
520 $aThe 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.
650 $aFunctional properties
650 $aHuman health
650 $aCamu Camu
650 $aMyrciaria Dubia
653 $aIndustrial potential
653 $aPotencial industrial
653 $aPropriedade funcional
653 $aSaúde humana
700 1 $aCHAGAS, E. A.
700 1 $aDURIGAN, M. F. B.
700 1 $aCHAGAS, P. C.
700 1 $aMOURA, E. A.
700 1 $aCARVALHO, G. F.
700 1 $aZANCHETTA, J. J.
700 1 $aSILVA, C. M.
700 1 $aCABRAL, V. B.
700 1 $aCOSTA, E. C. Q.
700 1 $aOLIVEIRA, R. R.
773 $tRevista de la Facultad de Ciencias Agrarias UnCuyo$gv. 57, n. 1, 2024.
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| Registros recuperados : 2 | |
| 1. |  | DIAS, D. P. M.; SOUSA, S. S.; MOLEZINI, F. A.; FERREIRA, H. S. D.; CAMPOS, R. de. Efficacy of faecal microbiota transplantation for treating acute colitis in horses undergoing colic surgery. Pesquisa Veterinária Brasileira, Brasília, DF, v. 38, n 8, p. 1564-1569, agosto 2018 Título em português: Eficácia do transplante de microbiota fecal no tratamento da colite aguda em equinos submetidos a cirurgia de cólica.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 2. | | MONTANHIM, G. L.; TONI, M. C.; SOUSA, S. S.; BONACIN, Y. S.; BUENO, G. M.; MÓDOLO, T. J. C.; SANTANA, A. E.; DIAS, D. P. M. Tromboflebite jugular em equinos submetidos à laparotomia para o tratamento de afecção gastrointestinal. Pesquisa Veterinária Brasileira, Rio de Janeiro, v. 38, n. 5, p. 862-960, maio 2018 Título em inglês: Jugular thrombophlebitis in horses subjected to laparotomy for the treatment of gastrointestinal disease.| Biblioteca(s): Embrapa Unidades Centrais. |
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| Registros recuperados : 2 | |
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