Aplicação de curcumina nanoencapsulada em balas duras: características sensoriais e físico-químicas

Abstract

The candy is prepared product based on sugar and added substances that characterize such as dyes, acids, and flavorings. The use of chemical additives in foods, such as dye, is one of the most controversial developments in the food industry since its use is justified by diet issues. Due to the damage caused by artificial coloring, the food industry is faced with the need to replace them with natural dyes such as curcumin; that despite its drawbacks, there is no evidence of damage to health. The objective was to develop hard candy formulations using the dye tartrazine and encapsulated curcumin and then evaluate the pH, color and acceptance of these bullets through sensory tests. For the development of bullets, there was the dissolution of sucrose in water up to 100 ° C temperature, after added glucose syrup continuing the cooking to the temperature of 135 ° C, then the mass was cooled to the temperature of 25 and dye added, artificial flavor and citric acid with constant stirring to better dissolution of the raw material. The obtained mass was placed on a marble mold, and after cooled, was placed into containers for analysis. With respect to pH, was observed suitable value (3.3), as recommended values between 3.0 to 3.5 for candies. To verify that the bullets had different colors, was calculated the color difference, ΔE, which revealed the value of 5.73. This shows that the candies had different shades because the bullet using natural dye had its closest shade to green. At the acceptance test, it was found that the two formulations did not differ at the 5% level of significance in relation to the intensity of flavor, aroma, appearance and overall impression, but the intensity of the color, it can be seen that the samples differ from each other at 5% significance level. In the triangular test, it was found that 67 of 100 panelists perceived the difference between encapsulated with candies designed and curcumin, tartrazine, where it was concluded that the sample are different at the 5% significance level. For the tetrahedral test it was found that 62 of the 100 judges grouped the samples correctly, allowing us to conclude that the sample are different at 5% significance level. It was found by the results of the hard candy using the encapsulated curcumin natural dye had a greater acceptance, a good consumer response before replacing the artificial coloring.