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

The objective of this work was to formulate and characterize chemically physically different formulations camu-camu jellies, with or without mixture other fruits. Their sensory acceptance evaluated by identifying the greater acceptability while maintaining their nutraceutical potential. were: jelly, jelly jabuticaba, guava, acerola, passion fruit papaya. Untrained tasters were used assess consumer acceptability. In a second scale purchase intention evaluated. following variables also analyzed: pH, soluble solids, titratable acidity, ratio (SS/TA), ascorbic acid, total anthocyanins flavonoids, phenolic compounds antioxidant activity DPPH FRAP methods. results showed that mixtures not well accepted in test when compared others. greatest preference for mixed jams guava which they obtained intention. Jellies higher levels bioactive antioxitant low intention, perhaps due high astringency.