Elaboración de yogurt de pitaya roja (Hylocereus undatus)

Abstract

Yogurt is a viscous gel, resulting from the microbial acidification of milk. The Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus salivarus subsp thermophilus bacteria intervene in their lactic acid fermentation, the synergistic actions of which contribute to a specific texture, composition and sensory properties of yoghurt. The pitaya, also known as dragon fruit, is an exotic fruit native to Central America of the cactus family. It is found in three different species: Hylocereus polyrhizus, Hylocereus undatus, and Hylocereus megalanthus. The pitaya has been reported as a good source of antioxidants such as beta carotene, lycopene and vitamin C, contains a large number of seeds which have a content greater than 50% of essential fatty acids. The objective of the present work was to make a yogurt using dehydrated pitaya, seeking to generate an antioxidant contribution greater than that provided by a commercial yogurt. As a result of the present work it was found that pitaya yogurt had good sensory characteristics, provides compounds that provide color and could provide vitamin E, covering in large part the nutritional values of reference. As for the sensory evaluation, the results were mostly acceptable, so their consumption can be recommended.