Formulación de un proceso para la obtención de colorante orgánico a partir de las flores de Sangorache (Amaranthus quitensis), para ser usado como aditivo en la producción de yogurt y salchichas.

Abstract

The purpose of this research was to formulate a process for obtaining organic dye from the flowers of Sangorache (Amaranthus Quitensis), to be used as an additive in the production of yogurt and sausages type Vienna. It started with the selection of the flowers of the plant. The drying was carried out with previous consulting the tray and lyophilisation methods. The process variables were determined through several pilot tests in the laboratory and drying curves were elaborated. With the dry and pulverized raw material, the extraction was carried out by two methods; Soxhlet and steam entrainment with solvents such as: potable alcohol and distilled water, which helped to obtain a dye concentrate that was analysed in an organoleptic, bromatological, microbiological and physical-chemical way. The results obtained were based on the official regulation NOM-119-SSSA1-1994 in force in the country of Mexico, since in Ecuador there is no established regulation system for dyes. To process the yogurt, the ideal concentration should be looked for using 1mL, 0.3 mL and 0.5 mL of the extracted content, in addition the stability would be identified by measuring the pH in a period of one month using two samples; one to the environment and another in refrigeration, it should be remembered that the pH values should be between 4 - 4.5. To make the sausages type Vienna, it will be used the same amount of artificial dye used to make 10 kg of this product, thus verifying the good performance of the dye from the Amaranthus Quitensis plant (Sangorache). Lyophilisation was the best drying method with a yield of 84% and; in the future it is recommended to use the other parts of the plant for the production of dye.