Anais do Simpósio Latino Americano de Ciências de Alimentos
Anais do 13º Simpósio Latino Americano de Ciência de Alimentos

Dyes are added to food for the purpose of intensifying and / or adding coloration, in order to generate visual stimuli and sensory expectations, making products more attractive. Due to higher stability and lower cost, artificial dyes are still the most used. Aiming at products that meet the healthy trend, the aim of this work was use freeze-dried vegetables as natural dyes in hard candy development. Vegetables were washed, sectioned in smaller pieces, crushed, homogenized in water at a ratio of 1: 1 (w / v), frozen and freeze dried. The hard candy control formulation (FC) was developed with sugar, corn syrup, water and citric acid, while in test formulations 2% lyophilized beet (LB) or lyophilized kale (LK) was added regarding control formulation. The physicochemical characteristics of the bullets were evaluated for pH, titratable acidity, soluble solids and instrumental color (L, a *, b *). The results were submitted to analysis of variance (ANOVA) and the differences of the means compared by Tukey test at the 5% level. The addition of lyophilized vegetables did not significantly affect (p≥ 0.05) the attributes pH (FC = 2.93; LB = 3.04 and LK = 2.95), titratable acidity (FC = 0.40; LB = 0.39 and LK = 0.39 g citric acid.100g-1), soluble solids (FC = 68; LB = 70 and = 70 °Brix) and parameter L (FC = 35.30; LB = 38.61 and LK = 41.80). The parameters a* (FC = -2.45; LB = 2.20 and LK = -4.70) and b* (FC = 8.85; LB = 5.85 and LK = 10.70) presented significant difference (p<0.05). The analyzed vegetables have potential as natural dyes, besides having functional properties already attributed to these pigments. However, further studies needed on the stability, storage and combination of dyes with flavorings commonly used in hard candies.