Comparative study of methods for the determination of the total dry matter in dulce de leche

Detalhes bibliográficos
Autor(a) principal: Gallina, Darlila Aparecida
Data de Publicação: 2013
Outros Autores: Rogalsky, Adriane Dyck, Alves, Adriana Torres Silva e
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/93
Resumo: Dulce de leche is a typical product from Latin America, produced and consumed in large scale in Brazil and Argentina. In Brazil the Dulce de leche production is done by many companies from handmade by large firms generating products with a large variation in quality especially in physical-chemical (moisture/total dry matter) and sensory characteristics (color, appearance, texture, taste). The moisture content and the total dry matter are determined through the evaporation of water of the product or loss of the moisture in suitable temperature and evaluation until constant weight. The objective of this study was to compare four methods for determining of total dry matter described by Silva et. al. (1997), Brasil (2006-A,B) and Adolfo Lutz (1985). No significant differences (p0,05) were found between the average values of total dry matter by the methods employed. In accordance with the data obtained in the total dry matter analysis for Dulce de leche concluded that the used methods in this work had presented high precision and repeatability. The Brazil (2006- A) method in addition to being a method recommended by the Brazilian legislation for total solids analysis in milk products presented greater ease in the analysis execution being therefore the method suggested for determining the total dry matter in Dulce de leche.
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spelling Comparative study of methods for the determination of the total dry matter in dulce de lecheComparação de métodos para determinação do extrato seco total em doce de leite pastosoanalysis, humidity, dulce de leche, total solidanálise; umidade; doce de leite; sólidos totaisDulce de leche is a typical product from Latin America, produced and consumed in large scale in Brazil and Argentina. In Brazil the Dulce de leche production is done by many companies from handmade by large firms generating products with a large variation in quality especially in physical-chemical (moisture/total dry matter) and sensory characteristics (color, appearance, texture, taste). The moisture content and the total dry matter are determined through the evaporation of water of the product or loss of the moisture in suitable temperature and evaluation until constant weight. The objective of this study was to compare four methods for determining of total dry matter described by Silva et. al. (1997), Brasil (2006-A,B) and Adolfo Lutz (1985). No significant differences (p0,05) were found between the average values of total dry matter by the methods employed. In accordance with the data obtained in the total dry matter analysis for Dulce de leche concluded that the used methods in this work had presented high precision and repeatability. The Brazil (2006- A) method in addition to being a method recommended by the Brazilian legislation for total solids analysis in milk products presented greater ease in the analysis execution being therefore the method suggested for determining the total dry matter in Dulce de leche.O Doce de Leite é um produto típico da América Latina, produzido e consumido em grande escala no Brasil e na Argentina. No Brasil a produção de doce de leite é feita por muitas empresas, desde as caseiras até as grandes, gerando produtos com uma grande variação na qualidade, especialmente nas características físico-químicas (umidade/sólidos totais) e sensoriais (cor, aparência, textura, sabor). O teor de umidade e o extrato seco total são determinados por meio da evaporação da água ou perda da umidade do produto em estufa em temperatura adequada para cada produto e pesagem até peso constante. O objetivo deste estudo foi comparar quatro métodos para determinação do extrato seco, o descrito por Silva et. al. (1997), Brasil (2006 - A, B) e Adolfo Lutz (1985). A diferença encontrada entre os valores médios de extrato seco total nos métodos empregados não foi significativa (p0,05). De acordo com os dados obtidos na análise de extrato seco total de doce de leite pastoso concluiu-se que os métodos empregados neste trabalho apresentaram alta precisão e repetibilidade. O método Brasil (2006, A) além de ser preconizado pela legislação brasileira para análise de sólidos totais em produtos lácteos, apresentou maior facilidade de execução sendo, portanto o método sugerido para determinação do extrato seco total em doce de leite pastoso. ILCTGallina, Darlila AparecidaRogalsky, Adriane DyckAlves, Adriana Torres Silva e2013-12-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/93Journal of Candido Tostes Dairy Institute; v. 64, n. 370 (2009); 10-13Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 370 (2009); 10-132238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/93/97Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-20T11:42:14Zoai:oai.rilct.emnuvens.com.br:article/93Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-20T11:42:14Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Comparative study of methods for the determination of the total dry matter in dulce de leche
Comparação de métodos para determinação do extrato seco total em doce de leite pastoso
title Comparative study of methods for the determination of the total dry matter in dulce de leche
spellingShingle Comparative study of methods for the determination of the total dry matter in dulce de leche
Gallina, Darlila Aparecida
analysis, humidity, dulce de leche, total solid
análise; umidade; doce de leite; sólidos totais
title_short Comparative study of methods for the determination of the total dry matter in dulce de leche
title_full Comparative study of methods for the determination of the total dry matter in dulce de leche
title_fullStr Comparative study of methods for the determination of the total dry matter in dulce de leche
title_full_unstemmed Comparative study of methods for the determination of the total dry matter in dulce de leche
title_sort Comparative study of methods for the determination of the total dry matter in dulce de leche
author Gallina, Darlila Aparecida
author_facet Gallina, Darlila Aparecida
Rogalsky, Adriane Dyck
Alves, Adriana Torres Silva e
author_role author
author2 Rogalsky, Adriane Dyck
Alves, Adriana Torres Silva e
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Gallina, Darlila Aparecida
Rogalsky, Adriane Dyck
Alves, Adriana Torres Silva e
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv analysis, humidity, dulce de leche, total solid
análise; umidade; doce de leite; sólidos totais
topic analysis, humidity, dulce de leche, total solid
análise; umidade; doce de leite; sólidos totais
description Dulce de leche is a typical product from Latin America, produced and consumed in large scale in Brazil and Argentina. In Brazil the Dulce de leche production is done by many companies from handmade by large firms generating products with a large variation in quality especially in physical-chemical (moisture/total dry matter) and sensory characteristics (color, appearance, texture, taste). The moisture content and the total dry matter are determined through the evaporation of water of the product or loss of the moisture in suitable temperature and evaluation until constant weight. The objective of this study was to compare four methods for determining of total dry matter described by Silva et. al. (1997), Brasil (2006-A,B) and Adolfo Lutz (1985). No significant differences (p0,05) were found between the average values of total dry matter by the methods employed. In accordance with the data obtained in the total dry matter analysis for Dulce de leche concluded that the used methods in this work had presented high precision and repeatability. The Brazil (2006- A) method in addition to being a method recommended by the Brazilian legislation for total solids analysis in milk products presented greater ease in the analysis execution being therefore the method suggested for determining the total dry matter in Dulce de leche.
publishDate 2013
dc.date.none.fl_str_mv 2013-12-20
dc.type.none.fl_str_mv


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dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/93
url https://www.revistadoilct.com.br/rilct/article/view/93
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/93/97
dc.rights.driver.fl_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
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. 64, n. 370 (2009); 10-13
Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 370 (2009); 10-13
2238-6416
0100-3674
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repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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