Valencia García, Francia ElenaCortés Rodríguez, MisaelRomán Morales, María Orfilia2013-05-072013-05-0720121794-4449http://hdl.handle.net/10567/956Introduction. Candies without sucrose are developed for people with metabolic problems or for those who want a beneficial effect on their health. Color in this product is an important parameter for its sensory acceptance, which can be affected by degradation or by the formation of some compounds. Objective. This research work evaluated the kinetics of the color development in uchuva candies with calcium and free of sucrose. Materials and methods. The color was evaluated from the coordinates defined by the International Commission of illumination (CIE): Luminosity (L*), green-red chromaticity (a*), yellow-blue chromaticity (b*), tone (hab*), saturation (Cab*) and the total color change (DE). Kinetics were evaluated by storing the samples in a chamber with 75% of relative humidity, temperatures T1= 50°C, T2= 40°C and T3= 30°C, and six different periods of time, according to each temperature: T1 (0, 5, 10, 15, 20 and 25 days), T2 (0, 20, 40, 60, 80 and 100 days) and T3 (0, 30, 60, 90, 120 and 150 days). Results. At 30°C color is not a critical attribute for the candies, while at 40 and 50°C, L*, b*, Cab * y hab * they are affected by the storing conditions. The samples tend to get darker and reduce the yellow tones as time and temperature increase. The best adjusted kinetics were those of 0 and 1 at 40 and 50°C with regression coefficients above 0,90. Conclusions. L* and chromaticity b* represent the most important color parameters in the candies, thus being considered as adequate variables to define the useful lifetime of the product.esCorporación Universitaria LasallistaGolosinasAlimentos funcionalesUchuva (Physalis Peruviana L.)Alimentos dietéticosColorantes en los alimentosAlmacenamiento de alimentosArticle