SENSORY EVALUATION OF A FILTERING INFUSION BASED ON FIG LEAVES, SOURSOP, MANGO AND PURPLE CORN CROWN SWEETENED WITH YACON
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Abstract
The aim of this research was the sensory evaluation of a filtered infusion based on fig leaves (Ficus carica L.), soursop (Annona muricata L.), mango (Mangifera indica L.), and purple corn cob (Zea mays L.), sweetened with yacon (Smallanthus sonchifolius). The paired comparison-preference test was used with a statistical significance level p: <0.05 and the sensory evaluation was carried out by a semi-trained panel, using a 9-point hedonic scale. The leaves were dehydrated at a temperature of 55 °C for 8 h, reaching a final humidity of 6 %. Formulation F2A (346), which consisted of 40.4% fig leaves, 13.5 % soursop leaves, 26.9 % mango leaves, and 17.5 % purple corn cob, sweetened with yacon and with a pH of 3.8, stood out as the most accepted, obtaining a significant average score of 6.8.
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References
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