02492naa a2200361 a 450000100080000000500110000800800410001902200140006010000180007424500930009226000090018550000190019452014930021365000260170665000170173265000140174965000200176365300250178365300250180865300260183365300180185970000180187770000220189570000180191770000170193570000200195270000210197270000170199370000180201070000200202870000200204877300620206821692602024-11-25       2024    bl uuuu     u00u1 u    #d  a1853-86651 aGRIGIO, M. L.  aAcceptability of bonbons made with camu-camu (Myrciaria dubia L).h[electronic resource]  c2024  aOn-line first.  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.  aFunctional properties  aHuman health  aCamu Camu  aMyrciaria Dubia  aIndustrial potential  aPotencial industrial  aPropriedade funcional  aSaúde humana1 aCHAGAS, E. A.1 aDURIGAN, M. F. B.1 aCHAGAS, P. C.1 aMOURA, E. A.1 aCARVALHO, G. F.1 aZANCHETTA, J. J.1 aSILVA, C. M.1 aCABRAL, V. B.1 aCOSTA, E. C. Q.1 aOLIVEIRA, R. R.  tRevista de la Facultad de Ciencias Agrarias UnCuyo, 2024.