Caracterización de yogurt tipo III utilizando la betalaína de tuna roja (Opuntia ficus-indica) como colorante.

Abstract

The objective of this research was to characterize type III yogurt using betalain from red prickly pear (opuntia ficus-indica) as colorant. Therefore, an exhaustive bibliographic search of various digital platforms (Scielo, DSpace ESPOCH, UNAP repository, DSpace UTC) was carried out and the information was synthesized in tables for better compression. This research met the objective of describing the application of natural colorants in food products was described. Later the properties of prickly pear yogurt by adding a natural colorant were enunciated. In the same way, the techniques of extraction of vegetable colorants were analyzed and the results on the application of natural colorants in yogurt were compared with research. The results showed that betalain can be applied in yogurt. The properties of the yogurt are not affected by adding the natural coloring. For the extraction of betalain, 5 techniques applied by various authors were analyzed. Organoleptic test results indicate consumer acceptability. It is concluded that betalain can be applied to give the yogurt coloration since this pigment does not alter the properties of the yogurt. It is also accepted by consumers since it does not change the sensory characteristics, considering that the most appropriate technique for the extraction of the colorant is the solid-liquid extraction due to the consideration of factors such as time and temperature, having an 83% yield in the extraction. Further studies are recommended to replace synthetic colorants with natural pigments.