Production of dulce de leche: the effect of starch addition

Detalhes bibliográficos
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
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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spelling 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
rights_invalid_str_mv Elsevier Ltd.
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv LWT - Food Science and Technology
publisher.none.fl_str_mv LWT - Food Science and Technology
dc.source.none.fl_str_mv reponame:LOCUS Repositório Institucional da UFV
instname:Universidade Federal de Viçosa (UFV)
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instacron_str UFV
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