Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry
| Autor: | Edvan Alves Chagas, Maria Luiza Grigio, Maria Fernanda Berlingieri Durigan |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Myrciaria dubia
Vitamin C Pulp (paper) Titratable acid lcsh:TX341-641 engineering.material Micronutrient Sensory analysis caçari lcsh:Technology (General) ice cream engineering lcsh:T1-995 Food science Sugar lcsh:Nutrition. Foods and food supply Amazon Flavor Completely randomized design Food Science Biotechnology Mathematics |
| Zdroj: | Food Science and Technology, Volume: 39 Supplement 1, Pages: 93-97, Published: 31 JAN 2019 Food Science and Technology, Iss 0 (2019) Food Science and Technology v.39 suppl.1 2019 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| Popis: | 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. In 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. |
| Databáze: | OpenAIRE |
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