|Support type:||Scholarships in Brazil - Scientific Initiation|
|Effective date (Start):||January 01, 2020|
|Effective date (End):||July 31, 2020|
|Field of knowledge:||Agronomical Sciences - Food Science and Technology - Food Technology|
|Principal Investigator:||Marta Helena Fillet Spoto|
|Grantee:||Tatiane de Andrade|
|Home Institution:||Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil|
The food in addition to providing health also generate pleasure and its colors are the first sensory aspect that the consumer observes when choosing what to eat. Dyes are substances or mixtures of substances added to food and beverage, for the purpose of giving or intensifying the color of the product and the most commonly used are the artificial, because of its low cost and stability in most processing. Currently, there are studies that demonstrate the relationship between the use of some artificial dyes with health problems, and the preference of consumers for healthier products with the substitution of artificial dye by the natural. In this way, the natural dye, in addition, to give color to the product application also adds nutrients. The objective of this study is to analyze the potential of the butterfly pea extract as a natural dye and nutritional ingredient in food and perform a comparative evaluation with synthetic dyes through stability test according to the norm of ANVISA (National Health Surveillance Agency), analysis of pH and color by means of a colorimeter. All statistical analyses will be performed using the SAS program.