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| Registros recuperados : 6 | |
| 1. |  | GUIMARÃES, P. V. P.; CHAGAS, E. A.; DURIGAN, M. F. B.; GRIGIO, M. L.; ZANCHETTA, J. J.; MELO FILHO, A. A. de. Formulação e caracterização agroindustrial de farinha de mandioca d’água enriquecida com protótipos de farinha de camu-camu. Cuadernos de Educación y Desarrollo, v. 16, n. 1, p. 488-511, 2024.| Biblioteca(s): Embrapa Florestas; Embrapa Instrumentação. |
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| 2. | | GRIGIO, M. L.; MOURA, E. A.; CARVALHO, G. F.; ZANCHETTA, J. J.; CHAGAS, P. C.; CHAGAS, E. A.; DURIGAN, M. F. B. Nutraceutical potential, qualitative and acceptability of different camu-camu popsicle. Journal of Food Processing and Preservation, v. 45, e15305, 2021.| Biblioteca(s): Embrapa Roraima. |
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| 3. | | GRIGIO, M. L.; MOURA, E. A.; CARVALHO, G. F.; ZANCHETTA, J. J.; CHAGAS, P. C.; CHAGAS, E. A.; DURIGAN, M. F. B. Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly. Food Science and Technology, Campinas, Ahead of Print, 2021.| Biblioteca(s): Embrapa Roraima. |
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| 4. | | GRIGIO, M. L.; MOURA, E. A. de; CHAGAS, E. A.; DURIGAN, M. F. B.; CHAGAS, P. C.; CARVALHO, G. F. de; ZANCHETTA, J. J. Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage. Acta Scientiarum Agronomy, v. 43, e50997, 2021.| Biblioteca(s): Embrapa Roraima. |
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| 5. | | 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. Acceptability of bonbons made with camu-camu (Myrciaria dubia L). Revista de la Facultad de Ciencias Agrarias UnCuyo, 2024. On-line first.| Biblioteca(s): Embrapa Florestas; Embrapa Instrumentação. |
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| 6. | | AMARO, G. C.; CHAGAS, E. A.; CHAGAS, P. C.; ARAÚJO, M. da C. da R.; LIMA, H. E. de; ERICEIRA, M. V. da C.; ZANCHETTA, J. J.; GRIGIO, M. L. Disposição a pagar por néctar de camu-Camu através da valoração contingente com escolha dicotômica. Boa Vista, RR: Embrapa Roraima, 2022. 37 p. (Embrapa Roraima. Boletim de Pesquisa e Desenvolvimento, 55).| Biblioteca(s): Embrapa Roraima. |
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| Registros recuperados : 6 | |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Florestas; Embrapa Instrumentação. |
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Data corrente: |
21/11/2024 |
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Data da última atualização: |
25/11/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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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, 2024. |
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ISSN: |
1853-8665 |
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Idioma: |
Inglês |
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Notas: |
On-line first. |
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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 02492naa a2200361 a 4500
001 2169260
005 2024-11-25
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
500 $aOn-line first.
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, 2024.
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