Extracción y uso del colorantes natural de la flor de jamaica (Hibiscus Sabdariffa) como alternativa para la elaboración de salchicha y yogur

Abstract

This research aims to show an alternative to the use of the dye obtained from the flower of Jamaica (Hibiscus sabdariffa) to be used in products such as Vienna sausage and blackberry yogurt made in the Food Laboratory of the Faculty of Chemistry the University of Cuenca, which is to show the benefits of dye Jamaica flower and stability posing in those products. The extraction and purification of natural coloring was conducted in the Soxhlet for later use in the Vienna sausage type and yogurt. The quality of the finished product was determined by sensory evaluation to be compared to a similar product found on the market; and in order to define how long shelf life properties were analyzed as: color, smell, taste, texture and pH for a time period of 21 days. The results established that lot 1 ( M1 ) of the Vienna sausage type corresponding to the dose of 1 ml of Jamaica flower dye / 1.5 kg of dough and lot 3 (M3 ) blackberry yogurt corresponding to 6 ml dye flower Jamaica / L of yogurt products were greater acceptability of respondents.