Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/747 |
Resumo: | 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. |
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Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptanceUtilização de soro de leite e amido na produção de doce de leite pastoso: rendimento, composição, perfil de textura, viscosidade e avaliação sensorial de aceitaçãoconcentration; co-product; rheology.ciência de alimentosconcentração; coproduto; reologia.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. O soro pode ser empregado na produção do doce de leite desde que a composição do produto final esteja de acordo com a legislação. Neste estudo, misturas de leite, soro, açúcar e amido foram utilizadas para a produção de doce de leite. De acordo com os resultados, os doces com 15% de adição de soro e sem adição de soro, ambos sem adição de amido, configuraram as melhores formulações sob o aspecto de aceitação sensorial. Misturas de 30% de soro com 70% de leite empregando ou não amido não diferiram estatisticamente entre si segundo a análise de aceitação sensorial, contudo apresentam composição não conforme com a legislação. Nas condições do experimento, valores mais elevados de dureza, gomosidade, adesividade e viscosidade implicaram em notas mais elevadas na análise sensorial. Os efeitos da adição de soro e amido no rendimento e na composição do doce de leite são descritos.ILCTFAPEMIG, CNPq e CAPESGuerra, Carolina Rodrigues AlvesMarinho, Sabrina Domingues Graça AssisStephani, RodrigoRenhe, Isis Rodrigues ToledoCarvalho, Antônio Fernandes dePerrone, Ítalo Tuler2020-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/74710.14295/2238-6416.v75i1.747Journal of Candido Tostes Dairy Institute; v. 75, n. 1 (2020); 1-9Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 1 (2020); 1-92238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/747/521Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2020-10-01T04:21:27Zoai:oai.rilct.emnuvens.com.br:article/747Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2020-10-01T04:21:27Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance Utilização de soro de leite e amido na produção de doce de leite pastoso: rendimento, composição, perfil de textura, viscosidade e avaliação sensorial de aceitação |
title |
Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance |
spellingShingle |
Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance Guerra, Carolina Rodrigues Alves concentration; co-product; rheology. ciência de alimentos concentração; coproduto; reologia. |
title_short |
Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance |
title_full |
Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance |
title_fullStr |
Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance |
title_full_unstemmed |
Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance |
title_sort |
Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance |
author |
Guerra, Carolina Rodrigues Alves |
author_facet |
Guerra, Carolina Rodrigues Alves Marinho, Sabrina Domingues Graça Assis Stephani, Rodrigo Renhe, Isis Rodrigues Toledo Carvalho, Antônio Fernandes de Perrone, Ítalo Tuler |
author_role |
author |
author2 |
Marinho, Sabrina Domingues Graça Assis Stephani, Rodrigo Renhe, Isis Rodrigues Toledo Carvalho, Antônio Fernandes de Perrone, Ítalo Tuler |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
FAPEMIG, CNPq e CAPES |
dc.contributor.author.fl_str_mv |
Guerra, Carolina Rodrigues Alves Marinho, Sabrina Domingues Graça Assis Stephani, Rodrigo Renhe, Isis Rodrigues Toledo Carvalho, Antônio Fernandes de Perrone, Ítalo Tuler |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
concentration; co-product; rheology. ciência de alimentos concentração; coproduto; reologia. |
topic |
concentration; co-product; rheology. ciência de alimentos concentração; coproduto; reologia. |
description |
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. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10-01 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/747 10.14295/2238-6416.v75i1.747 |
url |
https://www.revistadoilct.com.br/rilct/article/view/747 |
identifier_str_mv |
10.14295/2238-6416.v75i1.747 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/747/521 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2020 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 75, n. 1 (2020); 1-9 Revista do Instituto de Laticínios Cândido Tostes; v. 75, n. 1 (2020); 1-9 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
repository.name.fl_str_mv |
Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1809738129972658176 |