Efecto de la leche de cabra en la calidad sensorial y tiempo de procesado del dulce de leche
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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2005
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| _version_ | 1876437993476063232 |
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| author | M. A. Wanderley |
| author_facet | M. A. Wanderley |
| contents | Efecto de la leche de cabra en la calidad sensorial y tiempo de procesado del dulce de leche M. A. Wanderley P. M. Lima L. S. Soares A. M. G. Costa J. C. S. Carneiro C. S. Leal R. C. I. Fontan R. C. F. Bonomo C.M. Veloso P. Bonomo Química goat milk doce de leite processing time Sensory evaluation Researches that contribute to a better technological use of the goat milk are still necessary. In this context, thepresent work had as objective the sensory evaluation of three formulations of Doce de Leite as well the influence of theseformulations in processing time. The employed formulations contained cow milk (A), cow milk and goat milk in sameproportions (B) and goat milk (C). The samples were submitted to an acceptance test and it was verified significantdifference (P < 0.05) among the formulations. A Tukey test (P < 0.05) indicated that formulation B presented betteracceptance in relation to formulation A. Statistically, the formulation C was not different to formulation B neither formulationA. It was also verified that formulation C presented smaller processing time, having a linear relationship between thesoluble solids content and the processing time for the three formulations. © 2005 Altaga. All rights reserved. 2005 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450402 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.4 |
| format | Artículo científico |
| id | redalyc_72450402 |
| institution | Redalyc |
| language | en |
| publishDate | 2005 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Efecto de la leche de cabra en la calidad sensorial y tiempo de procesado del dulce de leche M. A. Wanderley Química goat milk doce de leite processing time Sensory evaluation Efecto de la leche de cabra en la calidad sensorial y tiempo de procesado del dulce de leche M. A. Wanderley P. M. Lima L. S. Soares A. M. G. Costa J. C. S. Carneiro C. S. Leal R. C. I. Fontan R. C. F. Bonomo C.M. Veloso P. Bonomo Química goat milk doce de leite processing time Sensory evaluation Researches that contribute to a better technological use of the goat milk are still necessary. In this context, thepresent work had as objective the sensory evaluation of three formulations of Doce de Leite as well the influence of theseformulations in processing time. The employed formulations contained cow milk (A), cow milk and goat milk in sameproportions (B) and goat milk (C). The samples were submitted to an acceptance test and it was verified significantdifference (P < 0.05) among the formulations. A Tukey test (P < 0.05) indicated that formulation B presented betteracceptance in relation to formulation A. Statistically, the formulation C was not different to formulation B neither formulationA. It was also verified that formulation C presented smaller processing time, having a linear relationship between thesoluble solids content and the processing time for the three formulations. © 2005 Altaga. All rights reserved. 2005 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450402 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.5 Vol.4 |
| title | Efecto de la leche de cabra en la calidad sensorial y tiempo de procesado del dulce de leche |
| topic | Química goat milk doce de leite processing time Sensory evaluation |
| url | https://www.redalyc.org/articulo.oa?id=72450402 |