Influence of açaí‐juçara ( Euterpe edulis Mart.) in Petit Suisse: Technological features and consumers' acceptance and evoked emotions

Background Nonconventional edible plants (NCEP) present great socioeconomic, nutritional and sustainability importance. Açaí‐juçara is a native fruit from Atlantic Forest in Brazil and is considered unfamiliar to most Brazilian consumers. There is still limited information in literature about NCEP in dairy products, particularly about consumers' perception and attitudes towards such products. Aim(s) This study aimed to evaluate the influence of different concentrations of juçara pulp incorporated into Petit Suisse formulation on physicochemical, rheological, sensory and emotional responses and the relationships between these variables. Methods Açaí‐juçara pulp was incorporated into Petit Suisse formulations to evaluate its effects on physicochemical, texture and sensory properties. A control sample (0%, T0) and formulations containing 10% (T10%), 20% (T20%), 50% (T50%) and 80% (T80%) of juçara pulp were produced. Samples were analysed for pH, total acidity, total soluble solids (TSS), colour, calcium, potassium, magnesium, total polyphenolics and monomeric anthocyanins. Texture properties were evaluated by rheological approach, and sensory analyses included overall acceptance, evoked emotions and perceived sensory attributes. Major Findings Higher levels of açaí‐juçara in the dairy formulation resulted in higher acidity, TSS, red and dark colour intensity, anthocyanin content and total polyphenols. While lower concentrations were associated with higher moisture content, thicker texture, and greater calcium and potassium levels. Overall acceptance and evoked emotions were not affected by different açaí‐juçara concentrations. However, providing contextual information to consumers about the açaí‐juçara as an unfamiliar plant increased the frequency of positive evoked emotions. Higher fruit concentrations in the dairy formulation led consumers to perceive samples as having a more intense purple colour, greater glossiness and a more pronounced earthy, fruity, and sweet aroma and flavour, as well as a thinner and sandy mouthfeel. Scientific Implications These findings emphasise that açaí‐juçara represents a nutritional and sustainable alternative ingredient to dairy applications and further studies are important to optimise the formulation to proper production in large scale.