Desarrollo de un colorante y saborizante de Rubus glaucus por maceración en frío para su posterior análisis fitoquímico, de estabilidad y sensorial

Abstract

This work was carried out during the period from November 2019 - February 2020, in the Food Laboratory of the Biosciences Department of the “Universidad de Cuenca”. Where the dye and flavoring of the blackberry was extracted using the cold maceration method. Qualitative tests were accomplished using the Shinoda method, Zn/HCl and NaOH 1N for the identification of Flavonoids. And, the acidic and alkaline pH method for the identification of Anthocyanins. These tests presented positive results for such substances. Stability studies of the product were tested at different temperatures, pH, light, and darkness. Which demonstrated that the extract has greater stability in the dark and at refrigeration temperature. The product for being food, it must be harmless to the consumer. So, microbiological control tests were carried out for E. coli, total coliforms, molds, and yeasts. Obtaining negative results for all these microorganisms. Once the microbiological tests were completed, the sensorial analysis of consumer acceptance of the product was carried out. The results obtained showed that at a concentration of 17.5 ml of the extract in 100 ml of natural yogurt was the greatest acceptance.