The purpose of this research was to perform a sensorial evaluation of four types of infusions that use hibiscus flower (Hibiscus sabdariffa) as an ingredient, in combination with other natural spices. The formulations used were: the control test (hibiscus flower), formula 1 (hibiscus flower, lemon peel, and clove), formula 2 (hibiscus flower, orange peel, and ginger), and formula 3 (hibiscus flower, mandarin peel, and cinnamon).
The hibiscus flower and the other natural spices used in the various formulations were dehydrated for approximately 10-11 hours at a temperature of 60-70 ° C. Afterwards, they were pulverized to reduce their size, and finally, they were packed in PP5 filter bags weighing 3.0 grams each. Subsequently, a sensory test was carried out using an affective-type hedonic table, with a scale of +2 (I like it) to -2 (I don't like it). Untrained panelists evaluated the flavor, aroma, and color of the different infusion formulations. They concluded that the control test obtained positive results (highest mean) for both flavor and color, while for the odor variable, Formula 3 had the highest mean. However, no significant differences were found among all the infusions evaluated (p>0.05).
