Evaluación de yogurt tipo i utilizando diferentes niveles de antocianinas

Abstract

The aim of this study was to conduct a literature review on the evaluation of yogurt type 1 using different levels of anthocyanins. The methodology was based on searching digital platforms, such as Google Scholar, Redalyc, Scielo, Dialnet, Dspace ESPOCH, and other national and international universities' repositories, among others. To systematize the information, tables were created to organize the most relevant aspects obtained from selected documents by various authors. Subsequently, based on the research objectives, these aspects were placed within the framework of results for a thorough analysis and conclusions. Through this methodology, it was concluded that the anthocyanin contents in yogurt type 1 vary according to the source of origin, ranging from 0.37 mg/g in purple cabbage to 20.02 mg/g in dried purple corn husks. Additionally, the pH of anthocyanin was 4.98 ± 0.97. The addition of anthocyanin in the production of yogurt type 1 was pH (4.43), an acidity (0.87%), and soluble solids (8.28 ± 0.15 °Brix). Regarding the organoleptic characteristics, it was established that the addition of anthocyanin does not alter the sensory properties of yogurt, as all reviewed studies rated it as good to very good. It is recommended to produce yogurt using anthocyanins because it has favorable organoleptic and physicochemical characteristics and offers health benefits for consumers.