Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance

被引：0

作者：

Alves Guerra, Carolina Rodrigues ^{[1
]}

Graca Assis Marinho, Sabrina Domingues ^{[1
]}

Stephani, Rodrigo ^{[2
]}

Toledo Renhe, Isis Rodrigues ^{[3
]}

de Carvalho, Antonio Fernandes ^{[1
]}

Perrone, Italo Tuler ^{[4
]}

机构：

[1] Univ Fed Vicosa, Dept Tecnol Alimentos, Vicosa, MG, Brazil

[2] Univ Fed Juiz de Fora, Dept Quim, Juiz De Fora, MG, Brazil

[3] Empresa Pesquisa Agr Minas Gerais, Inst Laticinios Candido Tostes, Juiz De Fora, MG, Brazil

[4] Univ Fed Juiz de Fora, Fac Farm, Rua Jose Lourenco Kelmer S-N, BR-36036900 Juiz De Fora, MG, Brazil

来源：

JOURNAL OF CANDIDO TOSTES DAIRY INSTITUTE | 2020年 / 75卷 / 01期

关键词：

concentration; co-product; rheology;

D O I：

10.14295/2238-6416.v75i1.747

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Whey is allowed as an ingredient for dulce de leche production since the final composition of the product fits the standards of Legislation. In this study, mixtures of milk, whey, sugar, and starch were applied to produce dulce de leche. According to the results, the mixtures of 15% of whey and without added whey, both without starch addition, presented the best formulations under the aspect of sensory acceptance. Mixtures of 30% of whey and 70% of milk using or not starch did not differ significantly among them according to the sensorial panel, but they did not fit the required composition standards. Under the conditions of the experiment, higher values of hardness, gumminess, adhesiveness, and viscosity lead to higher scores in the sensorial panel. The effects of whey and starch addition on yield and composition of dulce de leche are described.

引用

页码：1 / 9

页数：9

共 4 条

[1] Sensory and physicochemical evaluation of pasty dulce de leche containing different concentrations of whey
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[J]. JOURNAL OF CANDIDO TOSTES DAIRY INSTITUTE, 2020, 75 (01): : 22 - 33
[2] Sensory evaluation of "dulce de leche" with coffee and whey using different affective data analysis methods
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[J]. CIENCIA E TECNOLOGIA DE ALIMENTOS, 2011, 31 (04): : 998 - 1005
[3] Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche
Jaqueline de Almeida Celestino
Maria Esther Sad
Monisa Gouvêa Silva
Carolina Neves Cunha
Rodrigo Stephani
Ítalo Tuler Perrone
[J]. European Food Research and Technology, 2024, 250 : 1529 - 1536
[4] Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche
Celestino, Jaqueline de Almeida
Sad, Maria Esther
Silva, Monisa Gouvea
Cunha, Carolina Neves
Stephani, Rodrigo
Perrone, italo Tuler
[J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2024, 250 (05) : 1529 - 1536

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