Sensory analysis of jellies made with pineapple (Ananas comosus) and aloe (Aloe barbadensis Miller) suitable for people with noncommunicable diseases

摘要

Fruits are used as indicators for healthy nourishment due they are an excellent source of energy, vitamins, minerals, and fiber as well as protection factors of the human body against oxidative damage due your antioxidant activity Studies showed that consumption of pineapple (Ananas comosus) and aloe (Aloe barbadensis Miller) are associated with a remarkable reduction of oxidative stress and may help in preventing chronic pathologies. The aim of the present investigation was to elaborate a jelly with pineapple and aloe with a non-caloric sweetener with good acceptance by consumers. Four different formulations of jelly alone and added with sugar, stevia and sucralose were elaborated and sensory was evaluated. The jelly elaborated with pineapple, aloe and sucralose had the highest acceptance (p = 0.05) by 50 untrained judges due mainly at your sweet flavor. The most important parameters in the choice of consumers were: consistency, palate consistency, pineapple flavor, sweet taste, pleasant taste and general taste.