The advances in chemistry have led to use synthetic additives to impart color to dairy products, this due to its high performance. However, the excessive use of additives such as dyes of chemical origin have been causing health problems in consumers, which has contributed to the dairy industry finding a way to reuse pigments that are naturally found in some fruits and vegetables, especially the anthocyanin pigments of blackberry, due to its great industrial and therapeutic importance. During this investigation, two blackberry accessions were used; accession 1: blackberry without thorns, and accession 2: blackberry with thorns, and submitted to two extractions methods for 10 and 12 hours of dehydration. The physicochemical analysis of the raw material was under the control policies. Through sensory analysis, it was determined as the best treatment was the T7 combination (Blackberry without thorns, maceration, dehydrated 10 hours-65°C), able to be applied in fermented beverages (yogurt). In each treatment, the pH and °Brix analysis was under current regulations. In the best treatment, microbiological analyzes such as coliforms, fungi and yeasts were also under the allowed regulations. The extractions of three different solvents (methanol, ethanol and water) were compared with standards to determine the presence of polyphenols, concluding that the chromatographic peaks of the analyzed spectrum belong to polyphenols, from the anthocyanin group cyanidation-3-glucoside and confirmed by a paper chromatography test. Figure 4. Anthocyanin absorption chromatogram peaks spectrum presents in Castilla blackberries second accession Journal of Food and Nutrition Research 704The results obtained in this investigation, using different methodologies for the evaluation of anthocyanins from default, showed that there were no marked differences between the techniques applied; thus, there were similar concentrations of cyanidin-3-glucoside in the peaks 514, 518, 520 (nm), both in the spectrophotometry and in the HPLC, respectively.
Nutritional value and sensory properties of cookies prepared by the combination of different proportions of carrot flour (CF), lupine flour (LF) and barley flour (BF) blends were analyzed. Eight formulations (F) of cookies were prepared from (F1) Control (100% Wheat flour "41.66% CF, 25% LF and 33.33% BF. Cookies were subjected to analysis as moisture value, crude protein, Vitamin A as well as mineral analysis (potassium, calcium, phosphorus and iron) and evaluated for consumer acceptance by sensory analysis. Cookies prepared from formulation F8 showed high levels of vitamin A, (30UI/100 g), potassium (417.42 mg/100 g), calcium (182.40 mg/100 g) and iron (6.88 mg/100 g) in comparison with the others formulations. In the moisture value, F2 had similar value that the control cookies, The F3, F5 and F7 had high value in crude protein. Sensory evaluation established that cookies prepared with the formulation 8 were more acceptable than cookies prepared from other formulations.
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