Evaluation the sensorial quality and the acceptability of different foodstuffs elaborated with addition of aloe juice (Aloe vera) and its relationship with the used dose

Abstract

The work had as objective to evaluate the sensorial quality and the acceptability of different foodstuffs elaborated with addition of aloe juice and its relationship with the used dose, for the realization of the experimental work they were elaborated with addition of aloe juice the following products: whey drinks fermented, fermented milk, ice cream, papaya nectar and guava marmalade. The determination of the sensorial quality of some of the elaborated products was carried out applying the foundations of the method of general impression or the Analytic Procedure of Sensorial Evaluation, the population acceptability was determined with more than 80 habitual consumers applying the foundations of the affective method, with the use of a scale hedonic. It was concluded that whey drinks fermented with flavoring it is possible to use concentrations of aloe juice from 5 to 7,5 % for the obtaining of a product of good quality sensorial and good acceptability. With the addition of 10 to 15 % of aloe juice can be elaborated whey drinks fermented with the incorporation of fruit pulp, fermented milk with flavoring and ice cream with good sensorial quality and population acceptability. The papaya nectar with aloe juice can be elaborated with 45 % of fruit pulp and 10 % of aloe juice with quality sensorial acceptable and good acceptance. For the guava marmalade with aloe juice the relationships fruit pulp: aloe juice can be used from 70:30 up to 50:50, for the obtaining of a product with good acceptability.