Desarrollo de una línea de helados de yogur con CBD saborizados (flor de Jamaica, hierba luisa y cáscaras de cítricos): Análisis sensorial, aceptación y beneficios para la salud

Abstract

The present work seeks to implement CBD in the formulation of yogurt ice cream, because this compound has therapeutic properties and does not generate psychotropic effects. The focus of this approach is to create a functional food, from a product that is widely accepted by the general public. For the development of this work, a bibliographic review of previous studies was carried out, which supports the benefits of CBD against different disorders. The experimentation phase included, firstly, the formulation and analysis of the recipe for the base ice cream to obtain a sensory profile accepted by consumers. Subsequently, the implementation of CBD and natural flavorings was carried out. The next phase was the sensory analysis applied to a pilot group, whose objective was to analyze the acceptance of organoleptic properties through a survey developed in Google Forms. Finally, the feasibility was evaluated based on the results obtained, which indicated that the product is feasible for implementation in the gastronomic industry, due to the high acceptance achieved during the tastings and the favorable evaluations of its organoleptic characteristics. On the other hand, as it is a novel product, with unusual common flavors, it captures the attention of the target audience, differentiating it from the traditional options on the market.