Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey
Fuente:
Redalyc
Saved in:
| Main Author: | |
|---|---|
| Format: | Artículo científico |
| Language: | en |
| Published: |
Universidade Estadual de Maringá
2017
|
| Subjects: | |
| Online Access: | |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1876488714803216384 |
|---|---|
| author | Larissa de Oliveira Ferreira Rocha |
| author_facet | Larissa de Oliveira Ferreira Rocha |
| contents | Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey Larissa de Oliveira Ferreira Rocha Sandra Maria Pinto Luiz Ronaldo de Abreu Carlos José Pimenta Ingeniería sensory quality crystallization Microbiological quality The ‘Dulce de leche’ (milk-based caramel sauce) is a product that has good chemical and microbiological stability, but low physical stability. Ph ysical stability refers to the maintenance of fine texture, without the appearance of ‘grittiness’ given by large lactose crystals which are slowly formed during storage, causing great inconvenience in the pr oduct preservation. This work was carried out with the objective to verify the storage time effect on physical, physicochemical microbiological and sensory characteristics of the ‘Dulce de leche’ with coffee added whey and modified starch. It was found that the storage time has a significant effect on color variab les b* and L* and in parameters texture (hardness, adhesiveness, elasticity, cohesivene ss and gumminess). There was no fo rmation of lactose crystals and microbiological quality was maintained throughout ‘Dulce de leche’ storage time. The time did not influence in the ‘Dulce de leche’ acceptance in relation to flavor, texture and overall impression, which shows that variations of color and instrumental textur e did not affect the product sensory quality, providing an alternative for the use of whey and coffee in ‘Dulce de leche’ production, thus obtaining a new product. 2017 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303252893015 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.4 Vol.39 |
| format | Artículo científico |
| id | redalyc_303252893015 |
| institution | Redalyc |
| language | en |
| publishDate | 2017 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey Larissa de Oliveira Ferreira Rocha Ingeniería sensory quality crystallization Microbiological quality Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey Larissa de Oliveira Ferreira Rocha Sandra Maria Pinto Luiz Ronaldo de Abreu Carlos José Pimenta Ingeniería sensory quality crystallization Microbiological quality The ‘Dulce de leche’ (milk-based caramel sauce) is a product that has good chemical and microbiological stability, but low physical stability. Ph ysical stability refers to the maintenance of fine texture, without the appearance of ‘grittiness’ given by large lactose crystals which are slowly formed during storage, causing great inconvenience in the pr oduct preservation. This work was carried out with the objective to verify the storage time effect on physical, physicochemical microbiological and sensory characteristics of the ‘Dulce de leche’ with coffee added whey and modified starch. It was found that the storage time has a significant effect on color variab les b* and L* and in parameters texture (hardness, adhesiveness, elasticity, cohesivene ss and gumminess). There was no fo rmation of lactose crystals and microbiological quality was maintained throughout ‘Dulce de leche’ storage time. The time did not influence in the ‘Dulce de leche’ acceptance in relation to flavor, texture and overall impression, which shows that variations of color and instrumental textur e did not affect the product sensory quality, providing an alternative for the use of whey and coffee in ‘Dulce de leche’ production, thus obtaining a new product. 2017 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303252893015 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.4 Vol.39 |
| title | Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey |
| topic | Ingeniería sensory quality crystallization Microbiological quality |
| url | https://www.redalyc.org/articulo.oa?id=303252893015 |