Acceptability Evaluation for a nutritious horchata made with cereals, peanuts, cashew, sesame and sunflower at the University of El Salvador for its standardization

Abstract

The objective of the project was to evaluate the nutritional contribution and the acceptance by the workers of the Universidad de El Salvador of three proposals of horchata made withcereals and oilseeds. The research was carried out from February 2020 to January 2021 and began with obtaining the raw materials for the preparation of the horchata. The general formula used was: 55% cereal (corn, sorghum or rice), 25% seeds (10% peanut, 10% cashew, 4% sesame and 1% sunflower), 18% isolated soy protein, 1% soy lecithin and 1% spices (0.7% cinnamon, 0.3% pepper). Moisture and water activity analyses were also performed on the three formulations. The beverages were prepared in liquid form at the Fruit and Vegetable Processing Plant of the Experimental and Practical Station of the Faculty of Agricultural Sciences of the University of El Salvador. Sensory evaluation was then carried out by means of affective tests of the verbal hedonic scale type on 348 workers between the ages of 20 and 65 years at the University of El Salvador. The results were analyzed statistically by means of nonparametric quantile and Kruskal-Wallis tests. The nutritional contribution of the horchatas was carried out using the nutritional values of the foods established by INCAP. The results indicate that statistically there is acceptance for the three horchatas, since more than 75% of the population rated them above 4 points. Age is not a factor influencing acceptance. Corn horchata is the most preferred, in addition to being the one that provides the greatest nutritional benefits