Caracterización de yogurt tipo III utilizando las antocianinas de la flor de jamaica (Hibiscus sabdariffa) como colorante natural.

Abstract

This research had as objective the characterization of type III yogurt using the anthocyanins of Jamaica flower (Hibiscus sabdariffa) as a natural colorant. A descriptive bibliographic search of various digital platforms and digital repositories such as: Google academic, Scielo, DSpace ESPOCH, UTA, UTC and repositories of international universities such as: Universidad Nacional de Ingeniería (Nicaragua), Escuela Agrícola Panamericana (Zamorano-Honduras), Universidad Nacional de San Cristóbal de Huamanga (Peru). 80% of this information date from 2015 to the present, and the other 20% range from 1995 to 2015. The information was classified according to the years of publication and the valid information was recorded using Excel and Word format tables for better understanding. The extraction of anthocyanins was carried out with the Soxhlet method since its extract yield is higher than that of centrifugation and maceration. The sensory analysis was done using the hedonic test which indicated that the level of acceptance is above 50 % and for the evaluation of the time colorant - yogurt, a pH not lower than 4.0 nor higher than 4.6 and at refrigeration temperature was evidenced. The organoleptic characteristics of the product remain the same. It is concluded that anthocyanins can be applied as a colorant in yogurt which is accepted by tasters taking into account that the appropriate technique for the extraction of anthocyanins is the Soxhlet method. Further studies are recommended to replace synthetic colorants by natural pigments.