TY - GEN
T1 - Aceptabilidad sensorial de una infusión de Hibiscus rosa-sinensis, Mentha piperita L. y cáscara de Citrus sinensis
AU - Kevin Abel, Pizan Cisneros
AU - Orealiz Katherine, Cuevas Huamani
AU - Diego, Silva Chuquipoma
AU - Cesia Elizabeth, Boñon Silva
AU - Haniel, Solis Muñoz
N1 - Publisher Copyright:
© 2023 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2023
Y1 - 2023
N2 - The objective of this investigation was to determine the treatment with the highest sensory acceptability of a filtering infusion based on Hibiscus rosa-sinensis, Mentha piperita L and Citrus sinensis peel. This research is of an applied type of experimental design, an untrained panel of 30 people over 18 years of age from the Trujillo district was used. A sensory evaluation sheet with a hedonic scale from 0 to 5 was applied as an instrument, which raised 4 treatments with different percentages of raw materials, as a result it was determined that treatment 3 with 28.5% cayenne flower, 52% of mint and 19.5% of orange peel obtained greater acceptability and complies with the physicochemical requirements with a humidity of 11.02%, pH 7.4 and ashes with 7.11%. Likewise, the microbiological results met the limits established for an infusion with 9x102 CFU/g for Enterobacteriaceae and 7x102 CFU/g for molds, being suitable for consumption. Finally, it was concluded that in the evaluation of sensory acceptability, T3 was the most acceptable with a value of 4.8 considering that the taste had a higher preference with an average of 4.70, followed by smell with 4.66, color with 4.46 and appearance with 4.43.
AB - The objective of this investigation was to determine the treatment with the highest sensory acceptability of a filtering infusion based on Hibiscus rosa-sinensis, Mentha piperita L and Citrus sinensis peel. This research is of an applied type of experimental design, an untrained panel of 30 people over 18 years of age from the Trujillo district was used. A sensory evaluation sheet with a hedonic scale from 0 to 5 was applied as an instrument, which raised 4 treatments with different percentages of raw materials, as a result it was determined that treatment 3 with 28.5% cayenne flower, 52% of mint and 19.5% of orange peel obtained greater acceptability and complies with the physicochemical requirements with a humidity of 11.02%, pH 7.4 and ashes with 7.11%. Likewise, the microbiological results met the limits established for an infusion with 9x102 CFU/g for Enterobacteriaceae and 7x102 CFU/g for molds, being suitable for consumption. Finally, it was concluded that in the evaluation of sensory acceptability, T3 was the most acceptable with a value of 4.8 considering that the taste had a higher preference with an average of 4.70, followed by smell with 4.66, color with 4.46 and appearance with 4.43.
KW - Infusion
KW - cayenne flower
KW - mint
KW - orange peel
KW - sensory analysis
UR - http://www.scopus.com/inward/record.url?scp=85172313538&partnerID=8YFLogxK
M3 - Contribución a la conferencia
AN - SCOPUS:85172313538
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - Proceedings of the 21st LACCEI International Multi-Conference for Engineering, Education and Technology
A2 - Larrondo Petrie, Maria M.
A2 - Texier, Jose
A2 - Matta, Rodolfo Andres Rivas
T2 - 21st LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2023
Y2 - 19 July 2023 through 21 July 2023
ER -