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标题：Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry
其他标题：Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry
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作者：GRIGIO, Maria Luiza ; DURIGAN, Maria Fernanda Berlingieri ; CHAGAS, Edvan Alves 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2019
卷号：39
页码：93-97
DOI：10.1590/fst.38417
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：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. 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.
关键词：Amazon; Myrciaria dubia; ice cream; caçari.
其他关键词：Amazon;Myrciaria dubia;ice cream;caçari