Use of lanche, hierbaluisa and stevia in the preparation of infusions
DOI:
https://doi.org/10.51252/raa.v3i1.431Keywords:
sensory acceptability, physicochemical properties, Cymbopogon citratus, Myrcianthes rhopaloides, Stevia rebaudiana BertoniAbstract
Many diseases such as cancer, diabetes, cholesterol, among others, need to be prevented and/or controlled, therefore, plants and herbs are an alternative due to their bioactive compounds. The objective was to take advantage of lemon verbena, lanche and stevia produced in the province of Chota for the formulation of infusions. The leaves were washed, disinfected, dried at 50 °C and ground; 40 treatments were carried out consisting of ten formulations with lemon verbena, lanche and stevia (85:0:15; 80:5:15; 70:15:15; 60:25:15; 50:35:15; 40:45:15; 30:55:15; 20:65:15; 10:75:15 and 0:85:15), with four infusion times (244, 265, 300 and 344 s.), pH, total soluble solids and color (L*, a* and b*). Four treatments with the best physicochemical properties were selected and sensory evaluations of the odor, color, flavor and sweetness attributes were carried out with 80 non-disruptive panelists. An association (R2 = 0.72) was found between infusion time and total soluble solids, percentage of lemon verbena and parameter b* (R2 = 0.77), percentage of lanche and parameter b* (R2 = -0.77); treatment T7 (30% lemon verbena, 55% lanché and 15% stevia, infusion time 244 s.) had the highest sensory acceptability in the attributes of smell, color, flavor and sweetness.
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