Esparza Torres, Félix, asesor Hernández Rodríguez, Landy, asesor Sandoval Castilla, Ofelia , dir. text drama monographic d

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Disponible en PDF 1 ej. Impreso , 1 ej. CD . Aloe vera Geles Aloe vera Gels Chocolate Geles Chocolate Gels Confectionery industry Industria de la confitería Nutritive value Physicochemical properties Propiedades fisicoquímicas Valor nutritivo 187911 220117 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).