Production of dulce de leche: the effect of starch addition

• Autor(a) principal: Silva, Fernanda Lopes da
• Data de Publicação: 2014
• Outros Autores: Ferreira, Hiani Aparecida Lima, Souza, Alisson Borges de, Stephani, Rodrigo, Pirozi, Monica Ribeiro, Perrone, Ítalo Tuler, Almeida, Débora de Freitas, Carvalho, Antônio Fernandes d
• 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
• topic: Dairy products; Viscosity; Rapid Visco Analyser; Crystallization; Starch

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.