Evaluación de yogurt elaborado con mucílago de tuna opuntia ficus-indica como espesante natural

Abstract

The present research work is subject to evaluating yogurt made with opuntia ficus-indica prickly pear mucilage as a natural thickener, where the characterization of prickly pear mucilage was carried out through phytochemical screening to identify metabolites present and use it in the yogurt formulation, for which Different levels of prickly pear mucilage were used (2%, 4% and 6%) and a control treatment, with four repetitions for each one and a size of the experimental unit of two liters per repetition, the physicochemical and rheological analyzes were carried out in based on the Inen Standards 273 and 235, where the results were subjected to a completely Random Design, analysis of variance and separation of means by the Duncan test (P <0.05), for the sensory analysis an affective test was applied on a hedonic scale. , using 30 untrained evaluators, the degree of acceptability was determined by the Kruskal-Wallis evaluation, the economic analysis was determined by the benefit/cost indicator. The results that were obtained regarding the phytochemical parameters In the qualitative identification of the metabolites present in the aqueous extract of mucilage, it was possible to determine primary and secondary metabolites, in the physicochemical and rheological characteristics the variables pH, acidity did not present significant changes, While viscosity density and syneresis presented notable changes, in the sensory characteristics of yogurt, in the attributes odor, color, flavor, no changes were determined by the addition of different mucilage concentrations. Regarding its texture, there are significant differences according to the perception of the evaluators, with the treatment with 4% being most liked by the evaluators. Microbiological analyzes reported absence of E. coli, total coliforms, molds and yeasts.