INFLUENCE OF THE INULIN ADDITION IN PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “DOCE DE LEITE
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/263 |
Resumo: | Functional foods are now the priority of research in nutrition and food technology, taking into account the consumer interest in healthier foods. The dairy sector is no exception to this trend of producing food in which functionality is important. The objective of this study was to evaluate the physicochemical and acceptability of "doce de leite" prepared with the addition of inulin. Three formulations of "doce de leite" were tested without the addition of inulin and with addition of 3% and 3.5% inulin, respectively. Samples of "doce de leite" with and without addition of inulin 3.0% had physical-chemical standards to the extent required by law. The flavor attribute was evaluated using a hedonic scale test and the results showed no significant difference in the acceptance of fresh milk cream and traditional sweets with added inulin. The addition of inulin was shown to be an attractive proposition as a functional ingredient and suitable for the formulation of "doce de leite", keeping aspects of acceptability. |
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INFLUENCE OF THE INULIN ADDITION IN PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “DOCE DE LEITEINFLUÊNCIA DA ADICÃO DE INULINA NAS CARACTERÍSTICAS FÍSICO-QUÍMICAS E SENSORIAIS DO DOCE DE LEITE CREMOSOphysicochemical standards; acceptability; functional foods.padrões físico-químicos; aceitabilidade; alimento funcional.Functional foods are now the priority of research in nutrition and food technology, taking into account the consumer interest in healthier foods. The dairy sector is no exception to this trend of producing food in which functionality is important. The objective of this study was to evaluate the physicochemical and acceptability of "doce de leite" prepared with the addition of inulin. Three formulations of "doce de leite" were tested without the addition of inulin and with addition of 3% and 3.5% inulin, respectively. Samples of "doce de leite" with and without addition of inulin 3.0% had physical-chemical standards to the extent required by law. The flavor attribute was evaluated using a hedonic scale test and the results showed no significant difference in the acceptance of fresh milk cream and traditional sweets with added inulin. The addition of inulin was shown to be an attractive proposition as a functional ingredient and suitable for the formulation of "doce de leite", keeping aspects of acceptability. Os alimentos funcionais constituem hoje a prioridade de pesquisa na área de nutrição e tecnologia de alimentos, levando-se em conta o interesse do consumidor por alimentos mais saudáveis. O setor lácteo não foge a esta tendência de produzir alimentos em que a funcionalidade é fatorimportante. O objetivo deste estudo foi avaliar as características físico-químicas e a aceitabilidade de doce de leite elaborado com a adição de inulina. Três formulações de doce de leite foram avaliadas, sem adição de inulina e com adição de 3 % e 3,5% de inulina, respectivamente. As amostras de doce de leite sem e com adição de inulina a 3,0% apresentaram padrões físico-químicos dentro do exigido pela legislação. O atributo sabor foi avaliado por meio de teste sensorial utilizando a escala hedônica, e os resultados mostraram que não houve diferença significativa na aceitação do doce de leite cremoso tradicional e os doces com adição de inulina. A adição de inulina mostrou-se uma proposta atraente e adequada como ingrediente funcional para formulação de doce de leite cremoso, mantendo seus aspectos de aceitabilidade.ILCTSantos, João Paulo VictorinoGoulart, Simone MachadoRamos, Afonso Mota2013-12-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/26310.5935/2238-6416.20120062Journal of Candido Tostes Dairy Institute; v. 67, n. 388 (2012); 35-40Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 388 (2012); 35-402238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/263/273Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-29T14:07:27Zoai:oai.rilct.emnuvens.com.br:article/263Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-29T14:07:27Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
INFLUENCE OF THE INULIN ADDITION IN PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “DOCE DE LEITE INFLUÊNCIA DA ADICÃO DE INULINA NAS CARACTERÍSTICAS FÍSICO-QUÍMICAS E SENSORIAIS DO DOCE DE LEITE CREMOSO |
title |
INFLUENCE OF THE INULIN ADDITION IN PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “DOCE DE LEITE |
spellingShingle |
INFLUENCE OF THE INULIN ADDITION IN PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “DOCE DE LEITE Santos, João Paulo Victorino physicochemical standards; acceptability; functional foods. padrões físico-químicos; aceitabilidade; alimento funcional. |
title_short |
INFLUENCE OF THE INULIN ADDITION IN PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “DOCE DE LEITE |
title_full |
INFLUENCE OF THE INULIN ADDITION IN PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “DOCE DE LEITE |
title_fullStr |
INFLUENCE OF THE INULIN ADDITION IN PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “DOCE DE LEITE |
title_full_unstemmed |
INFLUENCE OF THE INULIN ADDITION IN PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “DOCE DE LEITE |
title_sort |
INFLUENCE OF THE INULIN ADDITION IN PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “DOCE DE LEITE |
author |
Santos, João Paulo Victorino |
author_facet |
Santos, João Paulo Victorino Goulart, Simone Machado Ramos, Afonso Mota |
author_role |
author |
author2 |
Goulart, Simone Machado Ramos, Afonso Mota |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Santos, João Paulo Victorino Goulart, Simone Machado Ramos, Afonso Mota |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
physicochemical standards; acceptability; functional foods. padrões físico-químicos; aceitabilidade; alimento funcional. |
topic |
physicochemical standards; acceptability; functional foods. padrões físico-químicos; aceitabilidade; alimento funcional. |
description |
Functional foods are now the priority of research in nutrition and food technology, taking into account the consumer interest in healthier foods. The dairy sector is no exception to this trend of producing food in which functionality is important. The objective of this study was to evaluate the physicochemical and acceptability of "doce de leite" prepared with the addition of inulin. Three formulations of "doce de leite" were tested without the addition of inulin and with addition of 3% and 3.5% inulin, respectively. Samples of "doce de leite" with and without addition of inulin 3.0% had physical-chemical standards to the extent required by law. The flavor attribute was evaluated using a hedonic scale test and the results showed no significant difference in the acceptance of fresh milk cream and traditional sweets with added inulin. The addition of inulin was shown to be an attractive proposition as a functional ingredient and suitable for the formulation of "doce de leite", keeping aspects of acceptability. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-29 |
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/263 10.5935/2238-6416.20120062 |
url |
https://www.revistadoilct.com.br/rilct/article/view/263 |
identifier_str_mv |
10.5935/2238-6416.20120062 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/263/273 |
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. 67, n. 388 (2012); 35-40 Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 388 (2012); 35-40 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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1809738130818859008 |