Obtención de colorantes naturales de hortalizas para su uso en repostería. 2014

Abstract

The present investigation objective was the extraction of natural colorants from vegetables (sugar beet, purple cabbage, carrot and celery) to dye base dough, mounted creams, pastry cream (catering products) as the color place an important role in food used to improved their appearance, making the more attractive. The methods used in the extraction of the natural colorants were: cooking in dehydration; the cooking was carried out to diminish the flavor and odor of vegetables; after that they were process obtaining a thick paste which was dehydrated a 40°C from 4 to 5 hours resulting in powder which was used to give a color to the catering preparation. This colorants were used in the pigmentation of the base cake, mounted creams and pastry creams which had a high acceptance percentage shown by professional bakers/pastry cooks from the city of Riobamba. In conclusion the natural colorants from vegetables were obtained using different techniques, methods and procedures which were subjective to lab exams such us microbiological and the bromatological ones, which are in the range and parameter according to the Ecuadorian Technical Norm NTE INEN 2074-2011 showing that they are apt for human consumption. As for the upcoming professionals continue with this scientific practice and we avoid consuming artificial coloring is recommended.