Formulation of gummies with Persian lemon bagasse (Citrus latifolia Tanaka) and stingless bee honey (Scaptotrigona mexicana): acceptance and purchase intention

Abstract

Objectives: This project proposes the integration of stingless bee honey (Scaptotrigona mexicana) and Persian lemon bagasse (Citrus latifolia Tanaka) in the formulation of a functional product to promote its commercial use as by-products of food generated in supply chains. supply. Methodology: Seven formulations of Persian lemon bagasse, glucose and stingless bee honey were evaluated for the gummy candy proposal. The study was conducted with consumers in a centralized location setting. The level of liking was measured with a 9-point hedonic scale. Acceptability and purchase intention were measured with a binomial scale. Contribution: it was observed that the samples with the highest acceptance by consumers were those that did not contain Persian lemon bagasse.