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

Abstract

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.

Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes

“…They replaced wheat flour with 5, 10, 15, and 20% fruit waste. This exotic, Amazonian fruit is rich in vitamin C, carotenoids, and polyphenolic compounds such as anthocyanins, rutin, ferulic acid, and p -coumaric acid [ 4 , 114 ]. Camu-camu is typically consumed after being processed, which generates significant amounts of waste by-products.…”

Quality characteristics of field muskmelon seed oil extracted by different processes

“…The samples were placed in disposable cups and coded with random numbers. Each appraiser received one sheet containing a questionnaire and a hedonic scale to evaluate color, flavor, taste and transparency ranging from 9 to 1 (9-Liked it extremely, 8-Liked it a lot, 7-Liked it, 6-Somewhat liked it, 5-Indifferent, neither liked nor disliked, 4-Somewhat disliked, 3-Disliked, 2-Disliked moderately and 1-Disliked extremely), and another scale to gauge purchase intent previously reported Grigio et al (2022) (1-Definitely would buy, 2-Probably would buy, 3-Maybe yes/maybe no, 4-Probably wouldn't buy, 5-Definitely wouldn't buy). Between evaluations, the evaluators drank water so that there was no interference between the formulations analyzed.…”

Atividade antioxidante de extratos de Myrciaria dubia (camu-camu) Myrtaceae

“…McVaugh, conhecida como camu-camu, camocamo, caçari, araçá-d'água, araçá-de-igapó, guayabo e guayabito, uma espécie de porte arbustivo encontrada às margens dos rios, lagos, região de várzea e igapó da Amazônia (Arruda et al, 2011). O fruto de M. dubia, tem despertado interesse no mercado, por apresentar elevado teor de ácido ascórbico, geralmente superior a 2 g × 100 g-1 (Morais & Pinheiro, 2018) e de outros princípios ativos como antocianinas, com teores médios de 54 mg por 100 g (Rodrigues & Marx, 2006;Grigio et al, 2021).…”