Obtención de colorante natural a partir de la cáscara de pitahaya roja aplicado en un yogur.

Abstract

The objective of this study was to use the skin of red dragon fruit (Hylocereus undatus) to obtain natural dyes for which the best concentration was established using different levels, such as 0, 2, 4, 6 % of dye. The physical, chemical, microbiological, and organoleptic properties were determined, and its profitability with cost benefit ratio was verified. The fruit was gotten in the canton of Ambato, province of Tungurahua, and the physicochemical properties of the product, such as density, pH, and solubility were determined. For the yogurt, protein, fat, and pH were tested according to the INEN 2395:2011 regulation. The microbiological analysis was established by the INEN 2395:2011 regulation, and it indicates that Escherichia coli, mold, and yeasts CFU/g for yogurt must be determined. Untrained tasters evaluated characteristics, such color, odor, taste, and appearance using a five-point hedonic scale. For the statistical analysis, the Turkey test was used, and it showed significant differences in protein, whereas the other physicochemical characteristics did not show significant differences. Regarding the microbiological analysis, microorganisms were not present in all the treatments. The best treatment was T3 for the organoleptic analysis. Finally, T3 was the most profitable ($ 0.57 per-200 ml of yogurt). It is concluded that the physicochemical content of yogurt with natural dye and sensorial characteristics showed the best results in T3 with (1.4%), fat (2.18), pH (2.1%) and met the regulation with a profit of $1.13. It is recommended to carry out further studies of use of the red dragon fruit skin for other food because of its properties.