Revista de la Facultad de Ciencias
Agrarias. Universidad Nacional de Cuyo. Tomo 57(1). ISSN (en línea) 1853-8665.
Año 2025.
Original article
Acceptability
of bonbons made with camu-camu (Myrciaria dubia L)
Aceptabilidad
de los bombones elaborados con camu-camu (Myrciaria dubia L)
Maria Luiza Grigio1,
Edvan Alves Chagas2,
Maria Fernanda Berlingieri Durigan2,
Pollyana Cardoso Chagas1,
Gabriella Ferreira Carvalho1,
Jayne Julia Zanchetta1,
Carolina Marques Silva1,
Vitor Braz Cabral1,
Érica Catrine Queiroz Costa1,
Railin Rodrigues Oliveira1
1Federal University of Roraima. Department of Plant Sciences. Boa
Vista. RR. Brazil.
2Brazilian
Agricultural Research Corporation (EMBRAPA Roraima) Research Scientist. Boa
Vista. RR. Brazil.
*eliasariel90@gmail.com
Abstract
The 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.
Keywords: by-products,
functional properties, human health, industrial potential
Resumen
El objetivo de este
estudio fue formular y evaluar diferentes formulaciones de bombones de
camu-camu, verificando cuáles obtuvieron mayor
aceptabilidad y mantenimiento de su potencial nutracéutico. Los bombones se elaboraron
con 2 coberturas a base de chocolate (chocolate blanco y chocolate con leche),
con tres tipos de rellenos a base de camu-camu (dulce, dulce + gelatina y dulce
+ jarabe). Se realizó un análisis sensorial utilizando un cuestionario y una
escala hedónica que iba del 9 al 1 para evaluar la apariencia, el color, el
sabor y la textura. La escala hedónica utilizada para evaluar las intenciones
de compra iba del 5 al 1. Se evaluaron las características fisicoquímicas y los
compuestos bioactivos de los bombones. Los bombones tuvieron excelentes tasas
de aceptabilidad, donde los consumidores definitivamente comprarían bombones:
chocolate blanco relleno de dulce de camu-camu + jarabe de camu-camu (F3) y
chocolate con leche relleno de dulce de camu-camu (F4). Los consumidores
‘probablemente comprarían’ chocolate blanco relleno de dulce de camu-camu (F1)
basado en su textura y altos niveles de vitamina C (VitC), actividad
antioxidante (FRAP) y (DPPH), compuestos fenólicos (Phen) y flavonoides
(Flavon). El chocolate con leche relleno de dulce de camu-camu (F4), el
chocolate blanco relleno de dulce de camu-camu + jarabe de camu-camu (F3) y el
chocolate blanco relleno de dulce de camu-camu (F1) tienen excelentes
porcentajes de aceptabilidad de compra y niveles de VitC, FRAP y DPPH, Phen y
Flavon, y especialmente baja acidez titulable; estas formulaciones se destacan
entre los consumidores.
Palabras clave: subproductos,
propiedades funcionales, salud humana, potencial industrial
Originales: Recepción: 01/09/2022
- Aceptación: 04/09/2024
Introduction
Camu-camu (Myrciaria
dubia (Kunth) Mc Vaugh), which belongs to the Mytaceae family, is among the
native Amazonian species with great industrial potential. This potential for
economic exploitation occurs due to the great benefits of the fruit, especially
due to the high levels of vitamin C and bioactive compounds.
Among the chemical
compounds present in camu-camu fruits, vitamin C is the most abundant, reaching
up to 7,355 mg ascorbic acid (4). In addition,
fruits contain other compounds, such as catechins and their derivatives,
carotenoids, anthocyanins and flavonoids, which, together with vitamin C,
provide high levels of antioxidant capacity (5).
Combined with the
benefits of chemical compounds, fruits contain considerable amounts of
micronutrients, such as mineral salts and fibre, which provide excellent
nutritional and functional sources (16). However, due to
several factors inherent to the culture, such as production concentrated at
specific times of the year, the rapid loss of postharvest quality and the high
acidity of the fruit when consumed in natura, the commercialization of the
fruits is limited, and the fruits are little used by consumers.
One of the ways to
explore the potential of camu-camu fruits is the development of industrial
processing technology, a solution that seeks to reduce costs, add value and
promote family farming (15). This technique
has been used for the production of jellies (17), popsicles (15,
16) and yogurts (6) with high
nutritional potential and food safety; therefore, this technique is a viable
alternative to the use of camu-camu in byproducts (13). However, the use
of bonbons as a byproduct of camu-camu fruit has not yet been tested.
Bonbons are some of
the most consumed foods in the world and are one of the ways to market
chocolate; they can contain several types of fillings that can be made with
fruits, pieces of fruit, oil seeds, sugar, milk, butter, cocoa, liqueurs and
other food substances covered with a layer of chocolate (8,
27). The insertion of products derived from fruits with excellent
functional properties, whether artisanal or industrial, increases the
possibility of consumer acceptance.
The
commercialization of bonbons (of the most varied flavours) produced on an
artisanal and/or industrial scale is growing and constant, moving the formal
market (21). In the Amazon region, a large
exploitation of products with fillings containing the most diverse fruits has
been noted, such as Brazil nuts, cupuaçu and açai (19,
30, 32). Thus, due to the great functional and nutraceutical potential
of the fruits, we emphasize the importance of the production and
characterization of byproducts based on camu-camu through the processing of
parts of the fruit (seed, peel or pulp), in this way adding value to the
product and maintaining its organoleptic and nutraceutical characteristics.
Thus, the objective
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.
Materials
and methods
Raw
material
The fruits used
were obtained from the Serra da Prata experimental farm belonging to Embrapa
Roraima, located in the municipality of Mucajaí 62 km from Boa Vista and
located at the geographical reference coordinates W 60°58’40” N 2°23’49”. The
fruits were manually harvested in the early hours of the day, considering the
greenish-red bark colour, because at this stage, a longer shelf life is
provided to the fruits, and the fruits retain their good quality attributes for
a longer time (14, 18).
After harvesting,
the fruits were packed in plastic bags, packed in coolers with ice and
transported to the Post-Harvest, Agroindustry and Tissue Culture Laboratory,
Embrapa - RR. Then, they were cleaned and sanitized with 0.02% sodium hypochlorite
(NaClO) for 30 minutes, following the recommendations of the National Health
Surveillance Agency (ANVISA). After cleaning, the fruits were manually pulped
without water, and the pulp was separated from the peel and the seeds. A
schematic representation of the steps for the production of byproducts is shown
in figure
1.
Figure 1.
Schematic representation of the steps for the production of byproducts.
Figura
1. Representación esquemática de los pasos para la producción
de subproductos.
Experimental
design
The experimental
design was completely randomized in a 2 x 3 factorial scheme with three
repetitions, each repetition consisting of 3 bonbons. The factors were the
addition of 2 chocolate-based toppings (white chocolate and milk chocolate)
with three types of camu-camu-based fillings (candy, candy + jelly and candy +
syrup).
The mixtures of the
formulations resulted in six different bonbons: F1-bonbon covered with white
chocolate and stuffed with camu-camu candy (WCC); F2-bonbon covered with white
chocolate and stuffed with camu-camu candy + camu-camu jelly (WCC+J); F3-bonbon
covered with white chocolate and stuffed with camu-camu candy + camu-camu syrup
(WCC+S); F4-bonbon covered with milk chocolate and stuffed with camu-camu candy
(MCC); F5-bonbon covered with milk chocolate and stuffed with camu-camu candy +
camu-camu jelly (MCC+J); and F6-bonbon covered with milk chocolate and stuffed
with camu-camu candy + camu-camu syrup (MCC+S).
Industrial
process
The camu-camu candy
(the truffle type) used in all treatments was made using 48% white chocolate
(Mavaleiro, São Paulo - Brazil), 24% can of cream (Bela Vista Dairy products,
Goiás - Brazil), 4.8% tablespoons of condensed milk (Goias Minas industry,
GOIAS - BRAZIL), 0.8% teaspoon of butter (INDUSTRY BRF, PARANA - BRAZIL) 20%
cup of camu-camu pulp (Embrapa, Roraima - Brazil), and 2.4% dessert spoon of
corn syrup (Industry Arco-íris, São Paulo - Brazil). The white chocolate was
melted in a bain-marie model Magio MS-800F (Lactea Scientific, São Paulo -
Brazil), and then the other ingredients were added and mixed until a homogeneous
mass was formed. After this procedure, the homogeneous mass was refrigerated
for cooling.
The jelly was
obtained using the following ingredients in percentages: pure jelly (51% jelly,
49% sugar and 0.005% pectin) according to Grigio et al. (2021b). The ingredients
were brought to medium heat until they were cooked and homogenized. Then, they
were placed in glass jars to be added to the other treatments.
The
seeds were removed manually and the camu-camu syrup was manufactured using the
following ingredients at the percentages described: 45% fruit (peel+pulp)
without seeds, 30% sugar and 25% water. The ingredients were placed over medium
heat until the sugar had completely melted, forming a syrup next to the fruits.
After this process, they were placed in glass jars to be added to the other
treatments.
The chocolates were
melted in a bain-marie and moulded in round acetate moulds with a 5 cm cavity
to cover the candy. After the chocolates were moulded, the fillings were distributed
according to the treatments and then covered with a layer of chocolate to
finish the moulding of the chocolates. Once finished, the chocolates were
wrapped in aluminium foil with different colours that indicated the different
treatments so that the sensory analysis of the products could be conducted.
Sensory
analysis
This study was duly
registered and approved by the Research Ethics Committee of the Federal
University of Roraima, under number 41734015.0.0000.5302, and the sensory
analyses were performed at Embrapa Roraima, with the participation of 40
untrained tasters. The samples were placed in disposable cups and coded with
random numbers. Each appraiser received all six jelly formulations and one
sheet containing a questionnaire and a hedonic scale ranging from 9 to 1 to
evaluate appearance, colour, taste and texture (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, as previously reported (9), (1-Definitely
would buy, 2-Probably would buy, 3-Maybe yes/maybe no, 4-Probably wouldn’t buy,
5-Definitely would not buy). During the evaluations, the evaluators drank water
to ensure no interference between the formulations analysed.
We calculated the
product acceptability index using the expression IA (%) = A × 100/B, where A =
the average grade obtained for the product and B = the maximum grade given to
the product. Usually, an acceptability index ≥ 70% is considered to indicate
good repercussion (11).
Physicochemical
characteristics and bioactive compounds
pH (hydrogen
potential): The pH was determined according to the methodology of AOAC (2012), by directly
immersing a pH meter in the formulations. Soluble Solids (SS): SS were
determined by refractometry with a portable refractometer (SOLOESTE brand,
model RT-30ATC) with automatic temperature compensation (10 to 30°C), and the
results are reported in °Brix (1). Titratable
acidity (TA): Using the methodology described in AOAC (2012), 10 g of each
formulation was diluted in 100 mL of distilled water. After the addition of the
phenolphthalein indicator, the solution was titrated with a 0.1 M NaOH
solution. The results are reported as mg of citric acid per 100 g-1 sample.
Ratio: The ratio
between the quantities of SS and TA. Ascorbic acid (VitC) was extracted with
0.5% oxalic acid and titrated with 2,6-dichlorophenolindophenol (26).
Antioxidant
activity (FRAP): The antioxidant capacity of each sample was estimated with the
iron reduction method (FRAP) following a procedure adapted previously (29). Approximately 1 g
of sample was mixed with 40 mL of 50% methanol, homogenized, and allowed to
stand for 60 minutes at room temperature. After this period, the samples were
centrifuged (25.406,55 g) for 15 minutes, and the supernatant was transferred
to a 100 mL volumetric flask. Forty millilitres of 70% acetone was added to
residue of the first extraction, and the residue was homogenized and allowed to
stand for 60 minutes at room temperature. After one hour, the samples were
centrifuged again (25.406,55 g) for 15 minutes, and the supernatant was
transferred to a volumetric flask containing the first supernatant and the
volume was completed with distilled water. The obtained extract, which was
added to the FRAP reagent, was placed in a warm water bath at 37°C. The
absorbance of the samples was measured at 595 nm, and the results are presented
as mg of ferrous sulfate g-1 sample.
Antioxidant activity (DPPH): The antioxidant activity can be
determined in terms of the oxidation inhibition potential using the
2,2-diphenyl-1-picrylhydrazyl (DPPH) radical as a reference (3). One gram of
sample was weighed, after which 10 ml of ethyl alcohol was added, and the
sample was homogenized and centrifuged for 50 minutes. After this period, the
supernatant was removed with a pipette, and the solution was placed in a dark
flask in an ice bath, to which 3 mL of ethanol was added. The absorbance of 500
μL of the sample extract supplemented with 300 μL of the DPPH solution was
measured at 517 nm with a spectrophotometer. The results are expressed as μg of
ascorbic acid equivalent g-1 sample.
The phenolic
compound (Phen) content was determined according to the Folin-Ciocalteu
spectrophotometric method described by Singleton et al. (1999). An aliquot of 20
μL of sample was diluted to 1.58 mL with water, 100 mL of Folin-Ciocalteu
reagent was added, and the sample was homogenized. Between 30 sec and 8 min,
300 μL of the sodium carbonate solution was added, and the mixture was
homogenized again. The solutions were incubated at 20°C for 2 hours, and the
absorbance of each solution was determined at 765 nm. The results are expressed
as mg of g-1 gallic acid in the
sample.
Total flavonoid
(Flavon) content was determined with the aluminium chloride colorimetric assay (34) using quercetin as
a standard. For extraction, a methanol solution and 5% aluminium chloride were
added. After 30 minutes, the absorbance was measured at 441 nm with a
spectrophotometer. For each sample, a blank was made containing the added
methanol sample. The results are expressed in μg quercetin equivalents g-1
sample. The total anthocyanin content was determined according to
the method described by Lees and Francis (1972), using cyanidin as
a standard. Samples were added to an acidified methanol solution (HCl (85:15)),
and after homogenization, the samples were stored in the dark. After storage
for 24 h, the absorbance of the samples was measured at 520 nm using a
spectrophotometer. The results are expressed as μg cyanidin equivalent g-1
sample.
Statistical
analysis
The statistical
analysis of the data is reported as the mean ± standard deviation. Analyses of
variance (ANOVAs) were performed with F (p<0.01). Means were compared
according to the test of minimum significant difference (LSD test) (p<0.05).
The relationships between the parameters evaluated for the different bonbon
formulations were estimated by calculating the Pearson correlation coefficient
(p<0.05). The variables were subjected to a multivariate analysis.
Multivariate data analysis was performed using principal component analysis
(PC) to better show the distribution of different bonbon formulations and the
effects of the intention to buy products on sensory characteristics,
organoleptic quality and bioactive compounds. The analyses were performed with
R software (Boston, USA) (25).
Results
Sensory
characteristics
According to the
sensory analysis (figure
2A),
the bonbons covered with white chocolate filled with camu-camu candy (F1),
camu-camu candy + camu-camu jelly (F2) and camu-camu candy+camu-camu syrup (F3)
and those covered with milk chocolate with camu-camu sweet filling (F4) showed
greater acceptability in terms of appearance, colour, flavour and texture, with
indices greater than 73% (figure
2A).
Formulaciones:
(F1) (chocolate blanco y relleno de dulce de camu-camu); (F2) (chocolate blanco
y relleno de dulce de camu-camu + gelatina de camu-camu); (F3) (chocolate
blanco y relleno de dulce de camu-camu + camu-camu en almíbar); (F4) (chocolate
con leche y relleno de dulce de camu-camu); (F5) (chocolate con leche y relleno
de dulce de camu-camu + gelatina de camu-camu); y (F6) (chocolate con leche y
relleno de dulce de camu-camu + camu-camu en almíbar). Medias + desviación estándar
(n=40).
Figure
2.
Acceptability index (A) and purchase intention (B) of different bonbon
formulations.
Figura
2. Índice de aceptabilidad (A) e
Intención de compra (B) de diferentes formulaciones de bombones.
The F4 and F3
bonbons had the most favourable flavours. The F1 and F4 bonbons, on the other
hand, showed greater acceptance in terms of texture (figure 2A). Bonbons covered
with milk chocolate and stuffed with camu-camu candy + camu-camu syrup (F6) and
milk chocolate with camu-camu candy filling + camu-camu jelly (F5) provided
poor consumer acceptance in terms of texture acceptability, with a low
acceptability index (<70%) (figure 2A).
For purchase
intent, consumers would definitely buy bonbons in the following order: F3 and
F4 (figure
2B).
Consumers would probably buy bonbons F1 and F4 (figure 2B). The lowest
consumer uncertainty was recorded for the F3 and F4 bonbons, where participants
reported maybe yes/maybe they would not buy (figure 2B). The greatest
rejections, where consumers probably would not and decidedly would not buy the
bonbons, were for the F5, F2, and F6 formulations, respectively (figure 2B).
Physicochemical
and nutraceutical qualities
The
results showed significant individual effects of coverage (white chocolate-WC
and milk chocolate-MC) and fillings (candy, candy+jelly and candy+syrup) on the
pH and soluble solid (SS) contents of the bonbons (p<0.01) (table 1).
Table 1.
The average pH and soluble solid contents of bonbons covered with white and
milk chocolate and stuffed with camu-camu candy, camu-camu candy + camu-camu
jelly and camu-camu candy + camu-camu syrup.
Tabla
1. Valores promedio de pH y sólidos
solubles de bombones cubiertos de chocolate blanco y con leche, rellenos de
dulce de camu-camu, dulce de camu-camu + gelatina de camu camu y dulce de
camu-camu + jarabe de camu-camu.
* Averages followed by the same letter
in the column are not different from each other according to the least
significant difference (LSD) test (p>0.05). ** Means ± standard deviations.
* Promedios seguidos de la misma
letra en la columna no son diferentes entre sí, por la prueba de diferencia
mínima significativa (LSD) (p>0.05). ** Media + desviación estándar.
The pH of the
bonbons that were covered with WC was less acidic than that of the bonbons
covered with MC (p<0.05). The pH of the bonbons that received the candy
filling was less acidic than that of the bonbons that received candy+jelly or
candy+syrup (p<0.05). The bonbons were also shown to have greater sweetness
when receiving WC coverage than when receiving MC (p<0.05). The chocolates
with the candy+jelly filling had the greatest sweetness, while those that
received candy+syrup had the least sweetness, with low SS values (p<0.05) (table 1).
For
the variables titratable acidity (TA), ratio (SSTA), ascorbic acid (VitC),
anthocyanins (Antho), flavonoids (Flavon), phenolic compounds (Phen) and
antioxidant activity (FRAP and DPPH), a significant effect of the interaction
between the type of chocolate coating and filling with camu-camu was observed
(p<0.01) (table
2).
Table 2.
Average values of physicochemical characteristics, bioactive compounds and
antioxidant activity of the bonbons covered with white and milk chocolate
stuffed with camu-camu candy, camu-camu candy+camu-camu jelly and camu-camu
candy+camu-camu syrup.
Table
2. Valores promedio de características
fisicoquímicas, compuestos bioactivos y actividad antioxidante de los bombones
cubiertos de chocolate blanco y con leche, rellenos de dulce de camu-camu,
dulce de camu-camu+gelatina de camu-camu y dulce de camu-camu+jarabe de camu-camu.
* Averages followed by the same
lowercase letter in the column and uppercase letter in the row are not
different according to the least significant difference (LSD) test (p>0.05).
** Means ± standard deviations.
* Promedios seguidos de la misma
letra minúscula en la columna y mayúscula en la fila no son diferentes, por la
prueba de diferencia mínima significativa (LSD) (p>0,05). ** Media +
desviación estándar.
No significant
differences in TA were observed between the bonbons with WC and MC coverage that
received the fillings with candy and candy+jelly (p>0.05). The bonbons
coated with MC and stuffed with candy+syrup were less acidic than the candies
coated with WC filled with candy+syrup (p<0.05). WC bonbons with different
fillings did not show significant differences regarding the TA (p>0.05).
However, MC bonbons had higher TA values with candy+syrup fillings, differing
statistically from those of bonbons filled with candy and candy+jelly
(p<0.05) (table
2).
The bonbons with WC
coatings filled with candy and candy+jelly had higher levels of ascorbate acid,
anthocyanin, flavonoids, and phenolic compounds and greater antioxidant
activity (DPPH and FRAP) than the bonbons with MC coatings (p<0.05). A
significant difference was not observed between the bonbons coated with WC and
those coated with MC that received candy+syrup fillings (p>0.05) (table 2).
The bonbons coated
with WC and filled with candy had higher levels of ascorbic acid, flavonoids,
phenolic compounds, DPPH and FRAP, differing statistically from the bonbons
filled with candy+jelly and candy+syrup (p<0.05). The bonbons with the MC
coating, which were filled with candy+jelly, presented the highest levels of
ascorbic acid, flavonoids, phenolic compounds, DPPH and FRAP (p<0.05) (table 2). The values of
anthocyanins were greater in bonbons filled with candy+jelly, both with WC and
MC coatings (p<0.05) (table
2).
Multivariate
analysis
The multivariate analysis
of principal components (PCs) showed a cumulative variance of 89.06%. For PC1,
the F1 and F6 bonbons contributed the most, with contributions of 51.60% and
27.34%, respectively. For PC2, the largest contributions were from bonbons F6
and F4, at 49.27% and 27.03%, respectively (figure 3).
Formulaciones:
(F1) (chocolate blanco y relleno de dulce de camu-camu); (F2) (chocolate blanco
y relleno de dulce de camu-camu + gelatina de camu-camu); (F3) (chocolate
blanco y relleno de dulce de camu-camu + camu-camu en almíbar); (F4) (chocolate
con leche y relleno de dulce de camu-camu); (F5) (chocolate con leche y relleno
de dulce de camu-camu + gelatina de camu-camu); y (F6) (chocolate con leche y
relleno de dulce de camu-camu + camu-camu en almíbar).
Figure
3.
Principal component (PC) analysis of sensory characteristics, organoleptic quality
and bioactive compounds was performed on different bonbon formulations with the
intention of purchasing products (n = 114).
Figure
3. Análisis de componentes principales (PC) realizados en
diferentes formulaciones de bombones y con la intención de adquirir productos
sobre características sensoriales, calidad organoléptica y compuestos
bioactivos (n = 114).
The variables that
showed the greatest correlations with PC1 were phenolic compounds (Phen),
antioxidant activity (DPPH and FRAP), flavonoids, and ascorbic acid (AA) (r2=
0.95, p=0.03), pH (r2= 0.89, p=0.02) and the SSTA ratio (r2= 0.87, p =0.02).
For PC2, only the purchase index of would definitely buy was significantly
correlated (r2= -0.84, p=0.03) (figure 3).
The question of
flavour acceptability (figure
2B)
was what led most consumers to decide to buy the bonbons (r2= 0.78, p= 0.05),
and colour negatively influenced this decision (r2=-0.82, p=0.01) (figure 3). The texture of the
bonbons was the factor that influenced consumers to probably buy the bonbons
(r2= 0.84, p=0.01); consumers who preferred the bonbons due to the texture also
considered the greater flavour (r2= 0.75, p= 0.05) and lower acidity (>pH)
(r2= 0.75, p=0.05) (figure
3).
The flavour and colour acceptability indices of the bonbons contributed to
greater uncertainty among consumers, as the lower the flavour (r2=-0.90,
p=0.01) was, the greater the uncertainty of purchase, and the greater the colour
intensity of the bonbons (r2= 0.74, p= 0.05) was, the greater the uncertainty
of the purchase (figure
3).
The
factors that influenced consumers to probably not buy bonbons were high levels
of anthocyanins (Antho) (r2= 0.84, p=0.01) and soluble solids (SS) (r2= 0.93,
p= 0.001) (figure
3).
The majority of consumers who did not like the appearance probably would not
buy bonbons (r2= -0.90, p= 0.001) (figure 3). For consumers who definitely would not buy bonbons, a high TA
content was one of the indices that most contributed to this decision (r2=
0.86, p= 0.01), and F6 bonbons were the ones that most contributed to this
decision. The greater the acidity of the sweets (pH) (r2 = -0.86, p= 0.01) and
the smaller the SSTA ratio (r2= -0.85, p=0.01) were, the greater the percentage
of consumers who decidedly would not buy the bonbons (figure 3).
Confirming the
results of the descriptive analysis (table 2), F1 bonbons
showed the highest correlations with antioxidant activity (Pheno, Flav, AA,
DPPH, FRAP and Antho) (figure
3).
The lowest levels of antioxidant activity were found in the F4 and F3 bonbons,
which consumers would definitely buy (figure 3).
Discussion
The highest taste
acceptance index of bonbons occurs because products processed from camu-camu
improve their acceptance (23), and when products
are processed as jellies, improvements in acceptance and purchase intent occur (17,
33). The greater acceptance of products with stronger colours is
because the first contact of consumers is through the visual aspect of the
product (7, 22, 28). These flavour and
colour parameters, along with the texture, provided bonbons with lower acidity
and rigidity, resulting in higher levels of acceptability and purchase intent,
which were also observed in jellies made from camu-camu (17).
The largest rejections of the bonbons were due to higher
acidity, leading to low acceptance (<70%). The lowest acceptability rates
(< 70%) due to acidity have already been observed in other studies, such as
those involving popsicles (15, 16)
and jelly (17);
therefore, such formulations must be rejected. The use of a sensory analysis to
better understand consumers is highly important because it provides valid and
reliable product results (7).
The evaluation of purchase intentions, on the other hand, provides us with
important real parameters for the possible commercialization of products (17).
The pH values of
the bonbons were higher than those observed in the literature for other
products based on camu-camu (16, 17), and consequently,
the products had higher acceptability rates. The lower acidity (>pH) of the
candy filled with candy was caused by its composition containing a good
percentage of white chocolate (48%), which increases the pH of the products (17,
27).
The bonbon covered
with milk chocolate and filled with candy + camu-camu syrup (F6) showed a lower
quality index SSTA ratio due to higher TA and lower SS (°Brix) contents and
higher acidity (<pH) because the camu-camu syrup has camu-camu peel in its
composition, and a second (14, 16, 24) had a greater
amount of acids, as already observed in camu-camu fruits.
The higher levels
of bioactive compounds in the F1 and F2 bonbons indicated a low purchase
intention, especially regarding anthocyanin contents, where consumers probably
would not buy the bonbons (figure
3).
Formulations with higher levels of bioactive compounds cause astringency in the
products, which has already been observed in other studies (16,
17). The presence of milk in the formulations negatively affects
the amount of phenolic compounds, degrading an abundant portion of these
compounds (2, 16), which was also
observed in the present study, both for phenolic compounds and for other
bioactive compounds that showed strong correlations with each other (figure 3).
The antioxidant
activity has a direct correlation with the content of phenolic compounds (10,
12), which was also observed in the present study. High
concentrations of ascorbic acid and other acids during cooking resulted in low
consumer acceptance (17), which proves the
low levels of these compounds in the formulations with candy + jelly and candy
+ camu-camu syrup fillings, together with the fact that milk chocolate
negatively affects bioactive compounds, as already described.
Conclusions
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) showed excellent purchase percentages
and low rejection, with the highest acceptability evaluations of flavour and
texture. In addition, due to the excellent levels of vitamin C, FRAP and DPPH
antioxidant activity, phenolic compounds, and flavonoids, and especially the
titratable low acidity and medium sweetness, these formulations are highlighted
among consumers.
Acknowledgment
The authors thank the Study Group on Native Fruits (UFRR-Embrapa
Roraima), which helped in conducting the activities, and the CNPq and CAPES,
for their financial assistance both in funding and in making available
scholarships for students.
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Data availability statement
The data that support the findings of this study are available
on request from the corresponding author. The data are not publicly available
due to privacy or ethical restrictions.
Funding statement
Research funded by Coordenação de Aperfeiçoamento de Pessoal de
Nível Superior | Empresa Brasileira de Pesquisa Agropecuária | Conselho
Nacional de Desenvolvimento Científico e Tecnológico/CNPq - 309194/2022-9.
Conflict of Interest
Declarations of interest: none’
Ethics approval statement
This study was duly registered and approved by the Research
Ethics Committee of the Federal University of Roraima, under number
41734015.0.0000.5302