01809nam a2200289Ia 4500 IA_taste, texture, adhesiveness, taste residual, as well as a global acceptance test. In addition, to the gels are added metabisulfite and sodium benzoate to compare the textural characteristics at 1, 5 and 10 days through an instrumental texture analysis to each of the formulations. The use of metabisulfite increased the hardness, the chewiness decreased while the elasticity and cohesiveness were not affected. The differences became more noticeable towards day 15. According to the sensory attributes evaluated, in general we can say that the ratings given by the panelists for all the attributes were greater than 5.6, of a hedonic scale of 9 points, indicating the positive acceptance of the attributes of the gels by consumers, and globally; being the gel GSCg0.5 in greater overall acceptability (p <0.05). EVALUACION DE LAS PROPIEDADES MECANICO - SENSORIAL 220117s xx 000 0 und d 187911 Disponible en PDF 1 ej. Impreso , 1 ej. CD . Aloe vera Geles 163063 Aloe vera Gels 163064 Chocolate Geles 163617 Chocolate Gels 163618 Confectionery industry 148412 Industria de la confitería 148414 Nutritive value 147443 Physicochemical properties 147535 Propiedades fisicoquímicas 139393 Valor nutritivo 137923 Esparza Torres, Félix, asesor 163648 Hernández Rodríguez, Landy, asesor 163779 Sandoval Castilla, Ofelia , dir. 150466 TESIS R637 2018 187911 187911