Functional Ball Acceptance of Bocaiuva (Acrocomia Spp.)

Abstract

The bocaiuva is a fruit with high potential as a functional food. Based on the growth of the confectionery segment in the Brazilian and world stage and glimpsing meet the trend of adding new ingredients and technologies in this work functional foods market was to develop functional bocaiuva candies containing gelatin, soluble fiber, honey and option addition of xylitol. Bullets were developed with bocaiuva pulp concentration of 28, 33 and 38% addition of xylitol and 33% pulp. They were evaluated for physical and chemical characterization and bioactive compounds including analyzes of frozen bocaiuva pulp, and to evaluate the sensory acceptance and purchase of interest developed bullets. The bocaiuva bullet with 33% of xylitol added bocaiuva pulp obtained high energy potential, protein, fiber, antioxidants and sensory acceptance. Use of bocaiuva in the formulation of a delicacy consumed by most people in their daily lives brings a diverse and sui generis taste, avoiding the bullets are labeled as "villains" of diets, as associated with other ingredients can contribute to health benefits.

Keywords: Acceptability, Xylitol, Native fruits