01771nam a2200277Ia 4500001081600000002005100816008003700867010001100904530002200915583003100937650003100968650003000999650003101029650003001060650003701090650004301127650002801170650004101198650004301239650003001282700004401312700005201356700004601408942002001454999001901474IA_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 - SENSORIAL220117s    xx            000 0 und d  a187911  aDisponible en PDF  a1 ej. Impreso , 1 ej. CD .  aAloe veraxGeles  9163063  aAloe veraxGels  9163064  aChocolatexGeles  9163617  aChocolatexGels  9163618  aConfectionery industry  9148412  aIndustria de la confitería  9148414  aNutritive value9147443  aPhysicochemical properties  9147535  aPropiedades fisicoquímicas  9139393  aValor nutritivo  9137923  aEsparza Torres, Félix, asesor9163648  aHernández Rodríguez, Landy, asesor 9163779  aSandoval Castilla, Ofelia , dir. 9150466  cTESIS R637 2018  c187911d187911