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The theme of the presented study is to create a compote that is functional, inexpensive in cost, free of preservatives, and will have long shelf life, as well as to assess its rheological, sensory, and physicochemical properties. The objective was to construct a loquat compote (Mespilus germánica L.) using agar from cochayuyo (Chondracanthus chamissoi) for infants, determining its rheological profile with the addition of agar extracted from cochayuyo in three concentrations (0.10, 0.15, and 0.20) % w/w, respectively, with help of artificial intelligence (AI) pathway. Agar was withdrawn from the cochayuyo by alkaline treatment with 0.04 M NaOH, obtaining a yield of 1%. Consequently, each compote was subjected to a sensory attributes using a 5-point hedonic scale with 60 panelists (30 undergraduate students and 30 infants between 3 and 5 years of age using a graphic hedonic scale). The sensory analysis using AI as a base is applied to both adult and infant panelists determined that the compote that had as input agar from cochayuyo at a concentration of 15% had greater acceptability due to the fact that significance was reported (p |
