Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry

Abstract

The high levels of vitamin C in camu-camu have stimulated the interests of extractivists, farmers and consumers. The aim of this study was to characterize five accessible for family agroindustry different formulations of camu-camu popsicles and assess their acceptance. A completely randomized design was used and the treatments consisted of five different popsicle formulations: camu-camu pulp (T1 and T2: 27%, T3 and T4: 20.8%; T5: 61%), water (T1 and T2: 43.5%, T3 and T4: 20.8%; T5: no water), whole milk powder (T1 and T2: 14.7%, T3 and T4: 29.2%; T5: 18.3%), sugar (T1 and T2: 14.7%, T3 and T4: 29% and T5: 20.6%), neutral alloy and emulsifier. The formulations were processed and the popsicles were evaluated for pH, soluble solids, titratable acidity, vitamin C, acceptability index (SS/TA) and macro and micro nutrients were identified. On the sensorial analysis, the popsicles were evaluated for appearance, color, flavor, texture and purchase intent by 40 untrained tasters. The acceptance of the camu-camu popsicles was lower when the formulation was more diluted. Formulations T3, T4 and T5 showed the most wanted qualitative attributes and these preparations received top scores in the sensory analysis.

Nutraceutical potential, quality and sensory evaluation of camu-camu pure and mixed jelly

“…The average acidity values of the jellies tested in the present study are still higher than those reported in the literature (Grigio et al, 2019(Grigio et al, , 2021Oliveira et al, 2014a, b;Santos et al, 2012;Viana et al, 2015). The average values observed in the present study are higher than those reported for rose apple (Syzygium jambos) jelly (Cardoso, 2008), probably due to the high acidity present in camu-camu.…”

“…This fact is evidenced by observing the correlation analysis, which shows a high negative correlation between the acceptability of the product with the levels of phenolic and antioxidant compounds. Similarly, when the pure pulp was used, there was a greater rejection of camu camu popsicle (Grigio et al, 2019(Grigio et al, , 2021. Therefore, there is a clear need to find fruit formulations that allow the maximum nutraceutical potential to be exploited and that obtain excellent consumer acceptance.…”

“…Due to concentrated production from January to March and the rapid loss of postharvest quality, the supply of fresh fruits to the market is limited. A viable alternative for the economic use of these fruits is industrialization as by-products (Azevêdo et al, 2014;Conceição et al, 2019;Fidelis et al, 2019;Grigio et al, 2019Grigio et al, , 2021.…”

Nutraceutical potential, qualitative and acceptability of different camu‐camu popsicle

“…Another aspect that influenced the coloring of the popsicles due to the mixtures of the ingredients, in which the appearance, color, flavor, and texture indices were responsible for the highest acceptability index. Similarly reported by Grigio et al (2019) in which the use F I G U R E 3 Principal component analysis (PC) performed in different popsicle formulations and intention to buy products, sensory characteristics, organoleptic quality and bioactive compounds (n = 114). The red circle symbol corresponds to formulation 1: without milk; o brown triangle symbol formulation 2: without milk + lyophilized peel; the green square symbol a formulation 3: with milk; the blue plus (+) symbol a formulation 4: with milk + lyophilized peel; the blue open square symbol a formulation 5: with milk + chocolate coating; and the plus symbol (+) pink a formulation 6: with milk + lyophilized peel + chocolate coating) of color is decisive for a better acceptance of popsicles based on camu-camu.…”

Application of skimmed milk freeze concentrated in production of ice cream: physical, chemical, structural and rheological properties

“…This food is a complex aerated emulsion containing milk proteins and fats that have an important role in stabilizing its structure. This matrix is formed by a frozen phase containing air bubbles, fat particles, and ice crystals (Balthazar et al, 2017;Ayed et al, 2018;Grigio et al, 2019). According to Góral et al (2018), the primary ingredient in ice cream is cow's milk, which contains several beneficial substances for the human body, such as protein, fat, lactose, vitamins, and mineral compounds.…”