Grado de aceptabilidad de Stevia (Stevia rebaudiana B.) en infusión en una bebida de manzanilla (Matricaria chamomilla L.)
DOI:
https://doi.org/10.17268/agroind.science.2012.02.06Abstract
Fue evaluado el efecto del tiempo de infusión y concentración de Stevia (Stevia rebaudiana B.) (1-4 minutos y 1-3 g/300mL respectivamente) sobre el grado de aceptabilidad en una bebida caliente de manzanilla (Matricaria chamomilla L). Como diseño experimental se utilizó la Metodología de Superficie de Respuesta con un Diseño Compuesto Central Rotacional (DCCR) a través de 11 ensayos. Hojas de Stevia, fueron secadas en estufa a 40°C por 24 horas, posteriormente sometidas a molienda manual, envasadas en diversas proporciones en las bolsitas filtrantes y sometidas en infusión por diferentes tiempos en una bebida de manzanilla. La evaluación del grado de aceptabilidad, se realizó mediante un panel sensorial de 40 panelistas escogidas al azar. Se encontró que el grado de aceptabilidad, presento un modelo matemático de segundo orden, estadísticamente significativo (p<0.05). Los resultados obtenidos mostraron que, para obtener una mayor aceptabilidad de Stevia en una bebida de manzanilla, los rangos óptimos en cuanto al de tiempo de infusión y concentración son de 120-160 segundos a 1.8-2.2 g/300 mL respectivamente.
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