ArticleJournal of food science and technology2025
Physicochemical properties and sensory acceptability of acai sorbet enriched with waste flour from Amazonian fruits.
Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Bibliometric Insights and Recent Advances in the Science, Technology, and Sustainability of Açaí (Foods (Basel, Switzerland) · 2026Review
- Thermal Processing Effects on Antioxidant Properties, Physicochemical, and Sensory Characteristics of Whey Açaí (Foods (Basel, Switzerland) · 2025Article
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Authors and funding
6 authors.
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Abstract
Abstract: This study aimed to evaluate the physicochemical properties of fruit waste flour (FWF) composed of pineapple, acerola, and passion fruit (adapted from the Brazilian Amazon) and its impact on the physicochemical and sensory attributes of edible ice cream. FWF was measured for parameters of the proximate composition, total fibers, total phenolic content, and antioxidant capacity. Three formulations of sorbet-type edible ice cream were developed: one addition with FWF (AFWF), one without FWF (WFWF), and a commercial standard (CS) sample; these were characterized based on the proximate composition, total fibers, pH, total acidity, water activity, instrumental color, and sensory acceptance (flavor, texture, and overall appearance). The FWF had moisture levels compliant with Brazilian regulations for vegetable flours, with values of 14.05 mg GAE/g for total phenolic compounds and 16.62 μmol Trolox/g for antioxidant activity. The AFWF had significant amounts of total protein and crude fiber than other fruit ice creams. Sensory evaluation revealed high consumer acceptance, with principal component analysis (PCA) explaining over 70% of the variability in sensory scores, particularly for flavor. These findings suggest that FWF is a promising nonconventional ingredient for improving the nutritional profile of edible sorbets while contributing to the valorization of fruit by-products. Graphical abstract: Highlights: The addition of FWF in edible ice creams contributes to the dietary fiber content.AFWF exhibited significant sensory acceptability (p < 0.05) including the flavor attribute.PCA showed sorbets with and without FWF had higher acceptability indices than the CS.
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