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The increasing interest in camu-camu fruit is due to its remarkable ascorbic acid or vitamin C content, and it is known as “King of Vitamin C” or “Super Fruit”. On the state of Roraima, Brazil, the fruit is known as ‘caçari’, presenting mean values of 3.571 to 7.355 mg 100 g-1 pulp (Aguiar & Souza, 2016; Chagas et al., 2015; Grigio et al., 2015, 2016). However, its consumption is still restricted because of its high acidity, bitterness and astringency in the skin so that specific technologies are needed for its use and consumption. According to Maeda et al. (2006) the bitterness is related to the phenolic compound content, which is high in the camu-camu skin, and the type of processing used to obtain the pulp determines its perception.

Different formulations of camu-camu popsicle: characterization, vitamin C and sensorial analysis of an opportunity to family agroindustry