Development and description of light functional dulce de leche with coffee
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/4721 |
Resumo: | This study deals with development of a “dulce de leche” (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achieved with greater concentrations of polydextrose and less substitution of sucrose by sucralose, allowing development of a new functional product with low caloric content. |
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Development and description of light functional dulce de leche with coffeeDesenvolvimento e descrição de doce de leite light funcional com caféPrebioticsPolydextroseNew product developmentPrebióticoPolidextroseDesenvolvimento de produto novoThis study deals with development of a “dulce de leche” (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achieved with greater concentrations of polydextrose and less substitution of sucrose by sucralose, allowing development of a new functional product with low caloric content.Esta pesquisa trata do desenvolvimento de um doce de leite com café, de baixo valor calórico e funcional. Por meio do delineamento composto central rotacional, foram formulados onze doces de leite com diferentes níveis de polidextrose e sucralose. Os resultados foram analisados por meio de superfície de resposta e ANOVA. A adição da polidextrose influenciou no aumento da umidade e atividade de água e redução nos teores de cinza e sólidos solúveis. Nas formulações com maiores níveis de sucralose e polidextrose, houve incremento no teor de cinza, acidez e fibras. Maiores rendimentos foram alcançados com maiores concentrações de polidextrose e menor substituição de sacarose por sucralose, possibilitando o desenvolvimento de um novo produto de baixo valor calórico e funcional.Editora da Universidade Federal de Lavras2014-12-02T20:55:33Z2014-12-02T20:55:33Z2012-04-18info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfGUIMARAES, I. C. O. et al. Development and description of light functional dulce de leche with coffee. Ciência e Agrotecnologia, Lavras, v. 36, n. 2, p. 195-203, mar./abr. 2012.http://repositorio.ufla.br/jspui/handle/1/4721Ciência e Agrotecnologia (UFLA)reponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAGuimarães, Ívina Catarina de OliveiraLeão, Maria Helena Miguez da RochaPimenta, Carlos JoséFerreira, Larissa de OliveiraFerreira, Eric Batistainfo:eu-repo/semantics/openAccesseng2023-04-24T18:15:01Zoai:localhost:1/4721Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-04-24T18:15:01Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Development and description of light functional dulce de leche with coffee Desenvolvimento e descrição de doce de leite light funcional com café |
title |
Development and description of light functional dulce de leche with coffee |
spellingShingle |
Development and description of light functional dulce de leche with coffee Guimarães, Ívina Catarina de Oliveira Prebiotics Polydextrose New product development Prebiótico Polidextrose Desenvolvimento de produto novo |
title_short |
Development and description of light functional dulce de leche with coffee |
title_full |
Development and description of light functional dulce de leche with coffee |
title_fullStr |
Development and description of light functional dulce de leche with coffee |
title_full_unstemmed |
Development and description of light functional dulce de leche with coffee |
title_sort |
Development and description of light functional dulce de leche with coffee |
author |
Guimarães, Ívina Catarina de Oliveira |
author_facet |
Guimarães, Ívina Catarina de Oliveira Leão, Maria Helena Miguez da Rocha Pimenta, Carlos José Ferreira, Larissa de Oliveira Ferreira, Eric Batista |
author_role |
author |
author2 |
Leão, Maria Helena Miguez da Rocha Pimenta, Carlos José Ferreira, Larissa de Oliveira Ferreira, Eric Batista |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Guimarães, Ívina Catarina de Oliveira Leão, Maria Helena Miguez da Rocha Pimenta, Carlos José Ferreira, Larissa de Oliveira Ferreira, Eric Batista |
dc.subject.por.fl_str_mv |
Prebiotics Polydextrose New product development Prebiótico Polidextrose Desenvolvimento de produto novo |
topic |
Prebiotics Polydextrose New product development Prebiótico Polidextrose Desenvolvimento de produto novo |
description |
This study deals with development of a “dulce de leche” (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achieved with greater concentrations of polydextrose and less substitution of sucrose by sucralose, allowing development of a new functional product with low caloric content. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-04-18 2014-12-02T20:55:33Z 2014-12-02T20:55:33Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
GUIMARAES, I. C. O. et al. Development and description of light functional dulce de leche with coffee. Ciência e Agrotecnologia, Lavras, v. 36, n. 2, p. 195-203, mar./abr. 2012. http://repositorio.ufla.br/jspui/handle/1/4721 |
identifier_str_mv |
GUIMARAES, I. C. O. et al. Development and description of light functional dulce de leche with coffee. Ciência e Agrotecnologia, Lavras, v. 36, n. 2, p. 195-203, mar./abr. 2012. |
url |
http://repositorio.ufla.br/jspui/handle/1/4721 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora da Universidade Federal de Lavras |
publisher.none.fl_str_mv |
Editora da Universidade Federal de Lavras |
dc.source.none.fl_str_mv |
Ciência e Agrotecnologia (UFLA) reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835165982982144 |