Extracción de pectina de tejocote (Crataegus pubescens) para la elaboración de yogurth

Abstract

The hawthorn is a fruit that belongs to the family Rosaceae, Gender Crataegus, with an important contribution of fiber pectin, and antioxidants (flavonoids, carotenoids, vitamin C). Pectin extraction of hawthorn fruit allow increase the value to this product with low demand in Mexico. Previous studies have shown of the pectin conferred quality and stability to yogurt through their interaction with casein. Pectin is obtained from boiling hawthorn fruit. Subsequently 20 % extract pectin was added to the yogurt. The yogurth had a firm texture and hawthorn characteristic flavor, with a cream color with physical and sensory characteristics acceptable to a large extent of the population evaluated. The product provided 141 kcal, fiber and antioxidants provided by the fruit.