Nutritional composition and antioxidant compounds of coconut candy with added açaí pulp

The açaí (Euterpe oleracea Mart.) is an Amazonian fruit that widely consumed in Brazil and around the world, particularly due to its large number of bioactive compounds. In order verify characteristics popular consumer products, aim this study was test increasing function pulp (bioactive compounds antioxidant activity) production coconut candy. treatments consisted four formulations candy (C): with no (CA0), 10% (CA10), 20% (CA20) 30% (CA30), addition sugar, grated coconut, gum agar, citric acid water are part standard formulation each treatment. experimental design completely randomised three replications. following analyses were carried out: total sugars, lipids, proteins, moisture, calorific value, phenolic compounds, anthocyanins, activity using DPPH method. concentrations significantly increased sugar lipid concentrations, value. anthocyanin concentration linearly increase concentration. from CA20 showed greatest between proposed formulations. had effect on levels content differed statistically formulations, highest values seen CA30. Formulations CA30 sources components.