Evaluación de la aceptabilidad de una bebida de matico (Piper aduncum) y manzanilla (Chamaemelum nobile).

Abstract

The main objective of the research was to evaluate the acceptability of a matico and chamomile drink. The research design is pure experimental type applied with a centroid simplex mix design. Techniques such as survey, documentary analysis, experimental analysis, process analysis, experimental observation, sensory analysis and statistical analysis were used. Its population was represented by all the formulations and its sample was 7 copies. The instruments applied were: questionnaire, COLECBI report, dop, experimental observation guide, matrix of experiments, unstructured scale and StatGraphics software (ANOVA). To start a market study was carried out obtaining that, if it is favorable in 75.9% to develop a natural drink with these plants, then the raw materials were characterized, getting the percentage of proteins, ash, moisture were the optimal, then a productive process of this drink was carried out, detailing the stages in a dop, then the 7 formulations were elaborated given by the software to finally obtain the drink acceptable sensorially that was the formulation 6, which was made up of matico 18.30%, chamomile 28.30% and sugar 48.30%, where the most important attribute was the taste. On the other hand, the hypothesis is validated statistically, given by the panelists because the analysis of variance by attribute had a value of p < 0.05, significantly and the optimal formula was 17% matico, 28.24% chamomile and 49% sugar. In conclusion, the statistical analysis showed that it is feasible to develop a drink due to its level of acceptability.