Efecto del contenido de polen y sábila en las características físico-químicas y sensoriales del almíbar de mango (Mangifera indica)

Content Provider	Semantic Scholar
Author	Hernández, Chew Moisés, Andrés
Copyright Year	2018
Abstract	Consumers are adopting healthier and more nutritious diets; this makes them looking for higher quality food and more nutritious supplements. Mango and honey syrup besides pollen and aloe vera crystals represents a potential alternative for such people. The objective of this study was to evaluate the pollen and aloe vera content in physical, chemical and sensorial characteristics of honey-mango syrup. A Completely Randomized Blocks with factorial arrangement 2×2 was used for this study, in which two concentrations of aloe vera and pollen were evaluated, obtaining four treatments and a control (Honey-mango Syrup without pollen nor aloe vera). Physical-chemical analysis were done (color, consistency, oBrix, pH, Aw and amount of protein) and an affective sensorial analysis using an acceptation test to 100 untrained panelists, using a hedonic scale of nine points, evaluating attributes such as physical appearance, color, sweetness, consistency, flavor, acidity and general acceptation. It was concluded that the amount of pollen increases pH, provides better consistency and causes a yellowish color in the honey-mango syrup. The acceptation of the honey-mango syrup is ranked as “I lightly like it” but it turns to “Nor like or dislike” when pollen is added. The amount of pollen in the honey-mango syrup increases the protein content, but yet it is not considered as a significant source to the consumer. It is recommended to use another fruit that masks the flavor given by the pollen and increase its amount in the syrup.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://bdigital.zamorano.edu/bitstream/11036/6309/1/AGI-2018-T030.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article