Development and sensory evaluation of a nectar-type drink based on mango (mangifera indica)and moringa (oleífera)
DOI:
https://doi.org/10.24054/limentech.v20i2.2279Keywords:
acceptance, drinking, sensory evaluation, mango, moringaAbstract
Moringa is a herbaceous plant with high nutritional value, ideal for supplementing food, whose properties act as an antioxidant with functional characteristics. Therefore, the research objective was to develop a drink based on mango (mangifera indica) and moringa (oleifera) in order to establish the concentration of moringa with the highest sensory acceptability. For this, a selection of the mango variety with the best physical, chemical and colorimetric characteristics was made. Subsequently, mango drinks at 20, 30, 40 and 50% moringa were made and sensory evaluated using a 9-point hedonic test. It was found that the sweet mango variety presented better chemical qualities such as soluble solids, which enhances the sensory perception in the consumer, likewise that the concentrations of 40 and 50% of moronga were qualified as flavor invasive, while the concentrations 20 and 30% did not present differences between the sensory panel. Being the concentrations of 20 and 30% the most tasteful, acceptance by consumer judges. Being the most viable for the preparation of drinks based on sweet mango.
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