Sensory evaluation of compotes fortified with powder and extract of dry leaves of moringa (Moringa oleifera)

Abstract

Objective: Sensory evaluation of the compotes of mango-banana-guava with the addition of powder and extract of dry leaves of moringa indistinctly. Methodology: Compotes made with 1.5 g/L of powder and 30.0 % extract of dry leaves of moringa underwent three sensory evaluation tests: a descriptive classification using a standard scale, an affective one with verbal hedonic scales and one of preference compared to the standard sample (without moringa), each with thirty random people (untrained judges) with samples of 30 mL of product. Results: The color of the compote fortified with moringa powder, according to 46.67 % of the panelists, was characteristic of "fruit mix", 66.67 % perceived that it had a "fruit mix" smell, 53.33 % felt the compote had the same flavor and, in terms of texture, 40.0 % described this compote as a "soft" product, presenting particles in its general appearance, according to the opinions of 53.33%. For the compote with extract, the predominant color, according to 40.00%, was "fruit mix", 53.33 % perceived the smell of "fruit mix" and 53.33 % felt the same taste. 46.67 % characterized it as a "thick" product, with a homogeneous appearance, according to 66.67% of the participants. The affective test showed that 80.00 % liked the compote with the addition of powder, while 100.00 % liked the extract, the rest had different criteria. The preference test showed that both have less preference than the unfortified sample. Conclusions: More than 50.00 % of the participants agreed that they like both fortified compotes, in addition to including it in the children's diet due to the characteristics they present and their high nutritional value.