CARACTERIZATION CHEMICAL OF DULCE DE LECHE DOUGHY SOLD IN BULK IN THE LOCAL MARKET OF LAVRAS

• Autor(a) principal: Oliveira, Roseane Maria Evangelista
• Data de Publicação: 2013
• Outros Autores: Oliveira, Andréa Resende Costa de, Ribeiro, Luciana Pereira, Pereira, Ranísia, Pinto, Sandra Maria, Abreu, Luiz Ronaldo de
• 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/143
• topic: dulce; food; chemical composition; dessert.; doce; alimento; composição química; sobremesa

The dulce de leche is a latin-american food produced mainly in Argentina and Brazil, being very appreciated by consumers. The export potential of this product is too large, because the United States and Europe don´t produce it. The drawback for export is the lack of standardization of technology and lack of variety of this dessert. In that sense, this research had as objective to analyze the chemical composition of dulce de leche doughy sold in bulk in the local market of Lavras / MG (n = 6). Besides the analysis of moisture, protein, lipids, sugars and ash, it was determined also the color, pH and acidity of the samples.According to the legislation for dulce de leche, there wasn´t in accordance for moisture in 50% and lipid content in 100% of the analyzed samples.With regard to color analysis using CIELab standards, for the values of a* and b* can be stated that samples of dulce de leche tended to yellow and red colors, except the sample AM1 and AM6 which tended to the green and yellow on the L* value showed intermediate growing clarity. In relation to pH and acidity titratable were no significant differences, but are in agreement with the literature. The variations found in samples of dulce de leche doughy; it was justified due to lack of standardization of technology.