Identificación y análisis de la calidad sensorial y aceptabilidad de una galleta elaborada con harina de coco y plátano

Abstract

The area of sensory evaluation within the food industry is a discipline that is used to determine the quality and creation of products, so it is necessary to know the opinions, perspective and needs of the group to which the product is directed, such as cookies. For this it is necessary to evaluate whether the different attributes give rise to acceptance or rejection by the consumer. It is of utmost importance to carry out a sensory evaluation of the organoleptic characteristics present in the product through the first impression caused by the organs of the senses such as smell, sight, touch, taste and hearing these senses are related to the aspects that refer to taste, color, texture, aroma, presentation and palatability, for this reason it is important that companies when introducing a food to the market. The general objective of this project is to identify and analyze evaluation parameters in the sensory quality and acceptability of a cookie from coconut flour (cocus nucifera) and banana (Musa paradisiaca) through literature review.