Evaluación del perfil sensorial de la horchata de morro enriquecida con moringa (Moringa oleifera) (Lam); Familia: Moringaceae) y su aceptación por la población estudiantil del Complejo Educativo Reino de Suecia, Mejicanos, San Salvador, El Salvador

Abstract

The research was developed in two stages, in the period from July to September 2017; the first consisted in the evaluation of the degree of acceptance by the student population, through a sensory test of four different treatments of horchata enriched with moringa: 0 g / lb, 10 g / lb, 20 g / lb and 30 g / lb (grams of moringa per pound of horchata) through facial hedonic tests carried out in the Kingdom of Sweden Educational Complex located in San Roque Mejicanos Street. In this study a total sample of 64 students was taken, 32 students of 7- 8 years old and 32 students of 11-12 years old. The results were statistically analized through a complete randomized design with trifactorial arrangement. In the second stage of this study a bromatological analysis was carried out following the AOAC marches (Official Methods of Analysis 1980). This analysis was made at the Laboratory of the Department of Agricultural Chemistry of the Faculty of Agronomic Sciences of the University of El Salvador, in which the amount of: ashes, fats, proteins, fiber, and minerals: zinc, iron, and calcium, of the horchata without moringa and enriched with moringa treatments. The results indicate that the preference of the enriched and non-fortified drink had a similar level of acceptance. The results of the bromatological analyzes indicate that horchata enriched with moringa increases its levels of fats, proteins, fibers, zinc, iron and calcium over unenriched. Therefore it is recommended to conduct a study of the product's useful life, acceptance in high school students and universities, in adults in general.