Formulation and characterization of pitaya-based sauces: Quality, acceptability, and microbial stability

This work aimed to formulate two sauces (sweet and spicy) using pitaya “de mayo” and evaluate their physicochemical and sensory properties, consistency, viscosity, and proximal composition. In addition, microbial stability was determined for four weeks. Concentrated pitaya pulp (70 °Brix) was obtained and used to prepare sweet and spicy sauces. pH, °Brix, color, consistency, viscosity, proximal composition, and sensory attributes (flavor, texture, and appearance using an acceptance test) were determined in both sauces. pH of the sauces was ≤4.3, °Brix was between 21 and 24, the color was deep-red, and the consistency was reasonably good. Averages scores for the tested sensory attributes were ∼4.5 (between “like” and “like a lot”), and no significant differences in the acceptability level for both sauces were observed. Total mesophilic aerobic bacteria (TMAB), total coliforms, and yeast and mold remained <10 CFU/g after 2 weeks at 35 °C while after 28 days, TMAB reached 2.1 log and 1.7 log yeast and mold in sweet sauce and lower counts in spicy sauce. Pitaya, as a base ingredient in sauces, provides an alternative for preserving and consuming it.