摘要：This paper presents the results obtained after experiments concerning on the influence of thermal treatment on color of maize gel colored with carminic acid and colorant Ponceau 4R. Model systems analyzed were maintained on the thermostat for 15 minutes, respectively, 30 minutes, at a temperature of 400C, 550C and 700C. Transmittance of samples was measured before and after the heat treatment, with the spectrophotometer Spekol provided with re-emission accessory R 45/0. The intensity of light reflected on the surface sample was transformed in Hunter coordinates. with the following relations:L = 100Y;a = )02,1(175YXY. . Was obtained a decrease of lightness for the maize starch gel wich was maintain in the thermostat at 400C and 550C, and an increase of the redness. However the mentain of gels at 700C led at the increase of the lightness and the decrease of the redness. The variaion of lightness and redness for the maize starch gel wich was colored carminic acid, have the bigger values than the variation of the Hunter s coordinates of the maize starch gel which was colored with Ponceau 4R
