CARACTERIZATION CHEMICAL OF DULCE DE LECHE DOUGHY SOLD IN BULK IN THE LOCAL MARKET OF LAVRAS
Autor(a) principal: | |
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Data de Publicação: | 2013 |
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/143 |
Resumo: | 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. |
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CARACTERIZATION CHEMICAL OF DULCE DE LECHE DOUGHY SOLD IN BULK IN THE LOCAL MARKET OF LAVRASCARACTERIZAÇÃO QUÍMICA DE DOCES DE LEITE COMERCIALIZADOS A GRANEL EM LAVRAS/MGdulce; food; chemical composition; dessert.doce; alimento; composição química; sobremesaThe 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.O doce de leite é um alimento latino america no, produzido princi palmente na Argentina e no Brasil , sendo mui to a preciado pelos consumidor es. O potencial de expor tação desse produto é muito gr ande, pois os Estados Unidos e a Europa não o produzem. Os inconvenientes a exportação é a falta de padronização da tecnologia e a falta de variedade desta sobremesa. Nesse sentido, essa pesquisa teve como objetivo anali sar a composição química de doces de leite pastoso comercializado a granel no comércio local do Município de Lavras/MG (n = 6). Além das análises de teores de umidade; proteína; lipídeos; açúcares totais e cinzas, determinou-se também a cor; pH e acidez titulável das amostras. De acordo com a legislação para doce de leite, houve não conformidade para umidade em 50% e para os teores de lipídeos em 100% das amost ras anali sadas. Já em relação a análi se da cor usando os padrões CIElab, para os valores de a* e b* pode-se afirmar que as amostras de doce de leite tenderam às cores vermelho e amarelo, exceto a amostra AM1 e AM6 que tenderam para o verde e amarela e quanto ao valor L* apresentaram claridade intermediária crescente. Em relação ao pH e a acidez titulável houve diferenças significativas, mas se encontram de acordo com a literatura. As variações encontradas nas amostras de doces de leite pastoso se justificam devido à falta de padronização da tecnologia.ILCTOliveira, Roseane Maria EvangelistaOliveira, Andréa Resende Costa deRibeiro, Luciana PereiraPereira, RanísiaPinto, Sandra MariaAbreu, Luiz Ronaldo de2013-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/14310.14295/2238-6416.v65i377.143Journal of Candido Tostes Dairy Institute; v. 65, n. 377 (2010); 5-8Revista do Instituto de Laticínios Cândido Tostes; v. 65, n. 377 (2010); 5-82238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/143/148Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-21T11:13:51Zoai:oai.rilct.emnuvens.com.br:article/143Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-21T11:13:51Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
CARACTERIZATION CHEMICAL OF DULCE DE LECHE DOUGHY SOLD IN BULK IN THE LOCAL MARKET OF LAVRAS CARACTERIZAÇÃO QUÍMICA DE DOCES DE LEITE COMERCIALIZADOS A GRANEL EM LAVRAS/MG |
title |
CARACTERIZATION CHEMICAL OF DULCE DE LECHE DOUGHY SOLD IN BULK IN THE LOCAL MARKET OF LAVRAS |
spellingShingle |
CARACTERIZATION CHEMICAL OF DULCE DE LECHE DOUGHY SOLD IN BULK IN THE LOCAL MARKET OF LAVRAS Oliveira, Roseane Maria Evangelista dulce; food; chemical composition; dessert. doce; alimento; composição química; sobremesa |
title_short |
CARACTERIZATION CHEMICAL OF DULCE DE LECHE DOUGHY SOLD IN BULK IN THE LOCAL MARKET OF LAVRAS |
title_full |
CARACTERIZATION CHEMICAL OF DULCE DE LECHE DOUGHY SOLD IN BULK IN THE LOCAL MARKET OF LAVRAS |
title_fullStr |
CARACTERIZATION CHEMICAL OF DULCE DE LECHE DOUGHY SOLD IN BULK IN THE LOCAL MARKET OF LAVRAS |
title_full_unstemmed |
CARACTERIZATION CHEMICAL OF DULCE DE LECHE DOUGHY SOLD IN BULK IN THE LOCAL MARKET OF LAVRAS |
title_sort |
CARACTERIZATION CHEMICAL OF DULCE DE LECHE DOUGHY SOLD IN BULK IN THE LOCAL MARKET OF LAVRAS |
author |
Oliveira, Roseane Maria Evangelista |
author_facet |
Oliveira, Roseane Maria Evangelista Oliveira, Andréa Resende Costa de Ribeiro, Luciana Pereira Pereira, Ranísia Pinto, Sandra Maria Abreu, Luiz Ronaldo de |
author_role |
author |
author2 |
Oliveira, Andréa Resende Costa de Ribeiro, Luciana Pereira Pereira, Ranísia Pinto, Sandra Maria Abreu, Luiz Ronaldo de |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Oliveira, Roseane Maria Evangelista Oliveira, Andréa Resende Costa de Ribeiro, Luciana Pereira Pereira, Ranísia Pinto, Sandra Maria Abreu, Luiz Ronaldo de |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
dulce; food; chemical composition; dessert. doce; alimento; composição química; sobremesa |
topic |
dulce; food; chemical composition; dessert. doce; alimento; composição química; sobremesa |
description |
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. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-21 |
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/143 10.14295/2238-6416.v65i377.143 |
url |
https://www.revistadoilct.com.br/rilct/article/view/143 |
identifier_str_mv |
10.14295/2238-6416.v65i377.143 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/143/148 |
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. 65, n. 377 (2010); 5-8 Revista do Instituto de Laticínios Cândido Tostes; v. 65, n. 377 (2010); 5-8 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 |
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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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1809738130057592832 |