Elaboración de yogur de mora con adición de colorantes naturales extraídos de Jamaica (Hibiscus sabdariffa L) y Ataco (Amaranthus hybridus L)

Abstract

The present work follows an experimental-qualitative-quantitative design, whose main objective is the elaboration of a blackberry yogurt using natural colorants extracted from hibiscus (Hibiscus sabdariffa L) and ataco (Amaranthus hybridus L). The colorants were obtained by aqueous extraction and spray drying. Six formulations were established applying a factorial design with two study variables: type of colorant and concentration (0.25, 0.75 and 1.25 g/100 ml of yogurt). An evaluation of organoleptic characteristics (odor, color, flavor and texture) was applied to the yogurt produced. To obtain the formulation with the best results, an ANOVA analysis was used, being the “M3” formulation corresponding to ataco as the type of colorant with a concentration of 1.25 g/100 ml of yogurt, the product with the best acceptance by the participants, demonstrating the efficiency of the ataco colorant in the highest concentration to improve the sensory perception of the yogurt. Finally, the analysis of microbiological and physicochemical parameters of the product was performed with the selected formulation, verified according to NTE INEN 2395:2011. The results indicated that the yogurt produced meets the quality standards and maintains the food safety required for its consumption, highlighting the relevance of the use of natural colorants as a viable alternative in food production and contributing to the supply of healthy foods in the domestic market. It is expected that this degree project will establish a starting point for future research, promoting the development of the food industry and research in the field of chemical engineering.