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Autor: Prado, Eric ; Barazarte Barazarte, Humberto Emiro ; Rodríguez Fermín, Ángel Daniel ; Moreno Pérez, Ismar María ; Machado, Pastor ; Barazarte Barazarte, Humberto Emiro ; Rodríguez Fermín, Ángel Daniel ; Moreno Pérez, Ismar María ; Machado, Pastor
Título: EVALUACIÓN SENSORIAL DE UNA BEBIDA A BASE DE SÁBILA APLICANDO LA METODOLOGÍA DE PREGUNTAS CATA
SENSORY EVALUATION OF AN ALOE VERA BASED DRINK FLAVORED WITH ORANGE AND PASSION FRUIT JUICES
ISSN: 2343-6115
Fecha: 2016
Páginas/Colación: pp. 83-102
En:/ Agroindustria, Sociedad y Ambiente Vol 2 Nro 7 Julio- Diciembre 2016
Información de existenciaInformación de existencia
Categoría Temática: Palabras: AGR02 AGR02
Palabras Claves del Autor: Palabras: ALOE VERA L ALOE VERA L, Palabras: BEBIDAS BEBIDAS, Palabras: ESTUDIO DE CONSUMIDORES ESTUDIO DE CONSUMIDORES, Palabras: FRUTAS FRUTAS, Palabras: PRUEBAS DESCRIPTIVAS SENSORIALES PRUEBAS DESCRIPTIVAS SENSORIALES
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RESUMEN
Las bebidas a base de sábila (Aloe vera L.) representan un nicho de oportunidad para la industria alimentaria por los beneficios brindados a la salud. Dentro de los ingredientes se requieren jugos de frutas para mejorar las cualidades sensoriales del producto. En este sentido, se planteó evaluar sensorialmente una bebida a base de sábila saborizada con jugos de naranja y parchita aplicando la metodología de preguntas CATA (siglas en inglés de “seleccionar todo lo que aplica”). La bebida se elaboró con jugo de sábila, agua, jugos de fruta, goma xantana y sacarosa. El contenido de jugo de naranja y parchita se varió para obtener 5 formulaciones diferentes. Se utilizaron cien consumidores potenciales para medir la aceptabilidad de la bebida con una escala hedónica estructurada de 9 puntos y para describir el producto y la bebida ideal mediante la metodología de preguntas CATA utilizando 21 descriptores sensoriales. La aceptabilidad del producto evaluado fue de 4,3 a 6,5, donde los valores más altos se asignaron a las formulaciones con mayor contenido de jugo de parchita. En base a las características sensoriales del producto se observaron 3 grupos de formulaciones, mientras que la bebida ideal fue descrita con sabor a parchita, homogénea, dulce, olor suave, poco ácida y color intenso. Es posible preparar bebidas agradables a base de sábila saborizadas con jugos de naranja y parchita en las proporciones 0:20, 5:15 y 10:10 p/p jugo de naranja: jugo de parchita, las cuales pueden mejorarse aumentando el dulzor y la homogeneidad.

Palabras clave: Aloe vera L., bebidas, frutas, pruebas descriptivas sensoriales, estudio de consumidores.

SENSORY EVALUATION OF AN ALOE VERA BASED DRINK FLAVORED WITH ORANGE AND PASSION FRUIT JUICES

ABSTRACT

Aloe vera (Aloe vera L.) based drinks represent a niche of opportunity in the food industry for the benefits provided to health. Among the ingredients fruit juices are needed to improve the sensory qualities of the product. In this sense, it was proposed to sensory evaluation of an aloe vera based drink flavored with orange juice and passion fruit applying the methodology of questions CATA (check-all-that-apply). The drink was made with aloe vera juice, water, fruit juices, xanthan gum and sucrose. Content of orange and passion fruit juice was varied to get 5 different formulations. One hundred potential consumers were used to measure the acceptability of the drink with a 9-points structured hedonic scale and describe the product and ideal drink by the CATA questions methodology using 21 sensory descriptors. Acceptability of the evaluated product was from 4.3 to 6.5, where the highest values were assigned to formulations with higher content of passion fruit juice. Based on the sensory characteristics of the product 3 formulation groups were observed, while the ideal drink was described with passion fruit flavor, smooth, sweet, mild odor, little acid and intense color. It is possible to prepare pleasant aloe vera based drinks flavored with orange juice and passion fruit in the proportions 0:20, 5:15 and 10:10 p/p orange juice: passion fruit juice, which can be improved by increasing the sweetness and homogeneity.

Keywords: Aloe vera L., drinks, fruits, sensory descriptive analysis, consumer studies.

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