Análisis de Aceptabilidad de una infusión a base de jengibre (Zingiber officinale), ajo (Allium sativum L.) y limón (Citrus limón), con propiedades benéfica para la salud.

Abstract

The research project was carried out in the laboratories of the Faculty of Agricultural Sciences of the Technical University of Babahoyo, in order to analyze the percentage of an infusion based on ginger (Zingiber officinale), garlic (Allium sativum L.) and lemon ( Citrus lemon), with beneficial health properties, establishing a process for the preparation of a powdered ginger, garlic and lemon, considering an organoleptic analysis system for the purpose of acceptability of the product for human consumption and with health benefits. This analysis was carried out through organoleptic analysis, with surveys carried out in the community of the Technical University of Babahoyo. As a result of this work, it was possible to verify a level of acceptability by the people who were part of the sensory panel, considering that the product has the levels of acceptance for consumption and adequate safety, the following results are detailed:Color of the finished product, 59.3% of the people surveyed rated I like it very much, 33.3% expressed I like it moderately and 7.4% designated I like it a little. Aroma of the finished product, 59.3% of the people surveyed rated I like it a lot, 37% express I like it moderately and 3.7% I designate I like it a little. Texture of the finished product, 63% of the people surveyed rated I like it very much, 26.6% expressed I like it moderately and 7.4% designated I like it a little.