Stevia’s (Stevia rebaudiana B.) degree of acceptability on a chamomile (Matricaria chamomilla L.) drink infusion

Abstract

Grado de aceptabilidad de ABSTRACTStevia's (Stevia rebaudiana B.) effect of infusion time and concentration (1-4 minutes and 1-3 g/300 mL respectively) degree of acceptability in a hot drink of chamomile (Matricaria chamomilla L.) was evaluated. The Response Surface Methodology with a Rotational Central Composite Design (DCCR) through 11 trials was used as the experimental design. Stevia leaves were dried in an oven at 40 °C for 24 hours. Subsequently they were subjected to hand grinding, packaged in various proportions in small filter bags and subjected again to infusion at different times in a chamomile drink. The evaluation of the degree of acceptability was carried out through a sensory panel of 40 panelists chosen at random. It was found that the degree of acceptability presented a statistically significant second-order mathematical model (p<0.05). The results showed that to obtain a Stevia's greater acceptability in a chamomile drink, the optimal ranges in terms of time of infusion and concentration are 120 -160 seconds and 1.8 -2.2 g/300 mL respectively.