Production of dulce de leche: the effect of starch addition
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | https://doi.org/10.1016/j.lwt.2014.10.062 http://www.locus.ufv.br/handle/123456789/22235 |
Resumo: | This study evaluated the effect of addition of modified starch on the characteristics of dulce de leche, being conducted in two phases. In the initial phase, starches were evaluated for their ability to provide viscosity in model solutions representing the composition of dulce de leche during processing, thus evaluating the effect of solid concentration, which occurs during production, on the ability of starches to increase viscosity in simulated conditions of heat treatment and agitation promoted by Rapid Visco Analyser (RVA). It has been chosen 2 starches and 2 concentrations of soluble solids from the results of the initial phase, being employed as a criterion of choice starches with the highest viscosities at each solid concentration processing phase. In the second stage, 6 treatments were applied in triplicate, in which it's been determined the chemical composition, the instrumental color, texture profile and yield. Analyses were performed on crystallization of lactose during storage. According to the established conditions of the experiment, the starch configures itself as an important optional ingredient for the production of dulce de leche providing then longer shelf life without change in texture, composition, yield and sensory characteristic. |
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Silva, Fernanda Lopes daFerreira, Hiani Aparecida LimaSouza, Alisson Borges deStephani, RodrigoPirozi, Monica RibeiroPerrone, Ítalo TulerAlmeida, Débora de FreitasCarvalho, Antônio Fernandes d2018-10-10T16:49:41Z2018-10-10T16:49:41Z2014-11-0600236438https://doi.org/10.1016/j.lwt.2014.10.062http://www.locus.ufv.br/handle/123456789/22235This study evaluated the effect of addition of modified starch on the characteristics of dulce de leche, being conducted in two phases. In the initial phase, starches were evaluated for their ability to provide viscosity in model solutions representing the composition of dulce de leche during processing, thus evaluating the effect of solid concentration, which occurs during production, on the ability of starches to increase viscosity in simulated conditions of heat treatment and agitation promoted by Rapid Visco Analyser (RVA). It has been chosen 2 starches and 2 concentrations of soluble solids from the results of the initial phase, being employed as a criterion of choice starches with the highest viscosities at each solid concentration processing phase. In the second stage, 6 treatments were applied in triplicate, in which it's been determined the chemical composition, the instrumental color, texture profile and yield. Analyses were performed on crystallization of lactose during storage. According to the established conditions of the experiment, the starch configures itself as an important optional ingredient for the production of dulce de leche providing then longer shelf life without change in texture, composition, yield and sensory characteristic.engLWT - Food Science and TechnologyVolume 62, Issue 1, Part. 2, P. 417- 423, June 2015Elsevier Ltd.info:eu-repo/semantics/openAccessDairy productsViscosityRapid Visco AnalyserCrystallizationStarchProduction of dulce de leche: the effect of starch additioninfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf752208https://locus.ufv.br//bitstream/123456789/22235/1/artigo.pdfcd57b54374dd84a4d5e2494062ca6837MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/22235/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/222352018-10-10 13:53:42.387oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-10-10T16:53:42LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Production of dulce de leche: the effect of starch addition |
title |
Production of dulce de leche: the effect of starch addition |
spellingShingle |
Production of dulce de leche: the effect of starch addition Silva, Fernanda Lopes da Dairy products Viscosity Rapid Visco Analyser Crystallization Starch |
title_short |
Production of dulce de leche: the effect of starch addition |
title_full |
Production of dulce de leche: the effect of starch addition |
title_fullStr |
Production of dulce de leche: the effect of starch addition |
title_full_unstemmed |
Production of dulce de leche: the effect of starch addition |
title_sort |
Production of dulce de leche: the effect of starch addition |
author |
Silva, Fernanda Lopes da |
author_facet |
Silva, Fernanda Lopes da Ferreira, Hiani Aparecida Lima Souza, Alisson Borges de Stephani, Rodrigo Pirozi, Monica Ribeiro Perrone, Ítalo Tuler Almeida, Débora de Freitas Carvalho, Antônio Fernandes d |
author_role |
author |
author2 |
Ferreira, Hiani Aparecida Lima Souza, Alisson Borges de Stephani, Rodrigo Pirozi, Monica Ribeiro Perrone, Ítalo Tuler Almeida, Débora de Freitas Carvalho, Antônio Fernandes d |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Fernanda Lopes da Ferreira, Hiani Aparecida Lima Souza, Alisson Borges de Stephani, Rodrigo Pirozi, Monica Ribeiro Perrone, Ítalo Tuler Almeida, Débora de Freitas Carvalho, Antônio Fernandes d |
dc.subject.pt-BR.fl_str_mv |
Dairy products Viscosity Rapid Visco Analyser Crystallization Starch |
topic |
Dairy products Viscosity Rapid Visco Analyser Crystallization Starch |
description |
This study evaluated the effect of addition of modified starch on the characteristics of dulce de leche, being conducted in two phases. In the initial phase, starches were evaluated for their ability to provide viscosity in model solutions representing the composition of dulce de leche during processing, thus evaluating the effect of solid concentration, which occurs during production, on the ability of starches to increase viscosity in simulated conditions of heat treatment and agitation promoted by Rapid Visco Analyser (RVA). It has been chosen 2 starches and 2 concentrations of soluble solids from the results of the initial phase, being employed as a criterion of choice starches with the highest viscosities at each solid concentration processing phase. In the second stage, 6 treatments were applied in triplicate, in which it's been determined the chemical composition, the instrumental color, texture profile and yield. Analyses were performed on crystallization of lactose during storage. According to the established conditions of the experiment, the starch configures itself as an important optional ingredient for the production of dulce de leche providing then longer shelf life without change in texture, composition, yield and sensory characteristic. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-11-06 |
dc.date.accessioned.fl_str_mv |
2018-10-10T16:49:41Z |
dc.date.available.fl_str_mv |
2018-10-10T16:49:41Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1016/j.lwt.2014.10.062 http://www.locus.ufv.br/handle/123456789/22235 |
dc.identifier.issn.none.fl_str_mv |
00236438 |
identifier_str_mv |
00236438 |
url |
https://doi.org/10.1016/j.lwt.2014.10.062 http://www.locus.ufv.br/handle/123456789/22235 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
Volume 62, Issue 1, Part. 2, P. 417- 423, June 2015 |
dc.rights.driver.fl_str_mv |
Elsevier Ltd. info:eu-repo/semantics/openAccess |
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Elsevier Ltd. |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
LWT - Food Science and Technology |
publisher.none.fl_str_mv |
LWT - Food Science and Technology |
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reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
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UFV |
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LOCUS Repositório Institucional da UFV |
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LOCUS Repositório Institucional da UFV |
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