SENSORY EVALUATION AND MICROBIOLOGICAL OF DRAGON FRUIT (HYLOCEREUS UNDATUS) YOGURT, ENRICHED WITH QUINOA (CHENOPODIUM QUINOA) AND SUCRALOSE

Abstract

The market for foods that are aimed at certain health benefit has been shown to be promising, allied to this fact is the growing number of studies in the area of dairy foods such as yogurt, high biological value, product with health beneficial properties and easy marketing. The yogurt added if pulp of dragon fruit (Hylocereus undatus), sensory potential of exotic fruit and little exploited, tends to be a product of easy acceptance by consumers, additionally you can increase its nutritional value by adding the quinoa, grain protein content of high and significant contents in fatty acids, and despite the use of sucralose that is considered a sweetener without usage restrictions makes the product even more attractive. Accordingly, the present study sought to evaluate much sensory yogurt plus dragon fruit pulp in various concentrations and check what was the greater acceptance. Microbiological analyses have been made of the coliforms, 45ºC, 30ºC and presence of Salmonella sp. to check the quality of the product. The model adopted for the sensory analysis was the preference ordering test, for comparison of yogurt in its various concentrations of pulp. Microbiological analyses found in the concentrations of the yogurts, 20% 30% and 40% of pulp were satisfactory in accordance with the legislation in force for that product type. The results obtained for the sensory test pointed to consumer preference with greater concentration in the sample of dragon fruit pulp (40%).