Elaboración de pasta artesanal con pigmentos naturales para su aplicación en nuevas recetas de sal y dulce

Abstract

Nowadays, it is common to find food products that use additives such as artificial dyes, to look more attractive to the consumer, and not only pre-made products, also within the kitchen these additives are usually used as a facilitator and time saver when cooking. Our proposal as an intervention project, aims to achieve a sort of artisan paste pigmented with dyes extracted completely naturally, from black grape skin, ataco flower, Jamaican flower, turmeric and parsley, in this way the result is a product without additives or artificial preservatives, in addition to the nutritional values that these ingredients have. Due to the need of reinvension within the gastronomic field, the project focuses on offering a variety of visually appealing artisanal salt and sweet paste recipes, with different flavors,and gastronomic innovation,as well as achieving a variety of colors in a properly pigmented paste that, additionally, has a natural and organic origin.