EVALUACIÓN SENSORIAL DE UNA INFUSIÓN FILTRANTE A BASE DE HOJAS DE HIGO, GUANÁBANA, MANGO Y CORONTA DE MAÍZ MORADO ENDULZADA CON YACÓN
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El objetivo principal de la presente investigación fue la evaluación sensorial de una infusión
filtrante a base de hojas de higo (Ficus carica L.), guanábana (Annona muricata L.), mango (Mangifera indica L.), y coronta de maíz morado (Zea mays L.), endulzada con yacón (Smallanthus sonchifolius). Se empleó la prueba de comparación pareada-preferencia con un nivel de significancia estadística p: <0,05 y la evaluación sensorial se realizó por un panel semi-entrenado, mediante una escala hedónica de 9 puntos. La deshidratación de las hojas a una temperatura se realizó a 55°C durante 8 h, alcanzando una humedad final del 6 %. La formulación F2A (346), que consistía en un 40,4 % de hojas de higo, 13,5 % de hojas de guanábana, 26,9 % de hojas de mango, y 17,5 % de coronta de maíz morado, endulzada con yacón y con un pH de 3,8, se destacó como la más aceptada, obteniendo una calificación promedio significativa de 6,8.
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