Avaliação sensorial de doce de leite pastoso com diferentes concentrações de amido

Konkel, Francisco Eneias; Oliveira, Sílvia Maria Rodrigues de; Simões, Deise Rosana Silva; Demiate, Ivo Mottin

doi:10.1590/s0101-20612004000200015

Cited by 16 publications

(15 citation statements)

References 10 publications

(12 reference statements)

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“…Santos et al (2008) produced dairy beverages substituting milk by whey in proportions of 20, 40, 60 and 80 % and they detected reducing sugars in concentrations of 7.74, 8.81, 10.48 and 10.57 % (w/v), respectively. In the present study, sucrose syrup was added to the formulation of the fermented milk and it is well known that this disaccharide hydrolyses easily, resulting in a mixture of the reducing sugars, glucose and fructose (Konkel et al 2004). Cunha et al (2008) produced fermented milk with 70 % of milk and 30 % of whey, and found 2.23 % of protein, 72.33°D of acidity, pH 4.53 and 13.29 % (w/v) of total sugars.…”

Section: Resultsmentioning

confidence: 94%

Chemical characterisation and application of acid whey in fermented milk

et al. 2013

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Acid whey is a by-product from cheese processing that can be employed in beverage formulations due to its high nutritional quality. The objective of the present work was to study the physicochemical characterisation of acid whey from Petit Suisse-type cheese production and use this by-product in the formulation of fermented milk, substituting water. In addition, a reduction in the fermentation period was tested. Both the final product and the acid whey were analysed considering physicochemical determinations, and the fermented milk was evaluated by means of sensory analysis, including multiple comparison and acceptance tests, as well as purchase intention. The results of the physicochemical analyses showed that whey which was produced during both winter and summer presented higher values of protein (1.22 and 0.97 %, w/v, respectively), but there were no differences in lactose content. During the autumn, the highest solid extract was found in whey (6.00 %, w/v), with larger amounts of lactose (4.73 %, w/v) and ash (0.83 %, w/v). When analysing the fermented milk produced with added acid whey, the acceptance test resulted in 90 % of acceptance; the purchase intention showed that 54 % of the consumers would 'certainly buy' and 38 % would 'probably buy' the product. Using acid whey in a fermented milk formulation was technically viable, allowing by-product value aggregation, avoiding discharge, lowering water consumption and shortening the fermentation period.

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Section: Resultsmentioning

confidence: 94%

Chemical characterisation and application of acid whey in fermented milk

et al. 2013

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“…According to the judges, the most relevant aspect is the concentration range, which probably led to an increase in consistency by removal of water during the evaporation process to 78 °B, with a decrease in consumer acceptance. Konkel et al (2004) indicated that high concentrations of starch in commercial milk jam showed lower average acceptance when compared to milk jams with quantities of starch within the legal limits (maximum of 5 g/L).…”

Section: Resultsmentioning

confidence: 99%

Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk

Chaves

Souza²,

Colla

et al. 2018

Food Sci. Technol

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A factorial categorical design totalling six treatments was applied to investigate the influence of the substitution of corn starch with whole and partially defatted chia flour under the technical characteristics (centesimal composition, instrumental analyses, and sensory evaluation) and nutritional disorders (composition of fatty acids and index of the nutritional quality of the lipid fraction) of 'dulce de leche' concentrated to 72 and 78 °B. The treatments with chia flour concentrated to 72 °B showed higher moisture content and lower compression force, and when the concentration range increased to 78 °B, the levels of total lipids amounted up to 1.40 times when compared to treatment with corn starch. The polyunsaturated fatty acids, particularly omega-3 and omega-6 levels, were higher in treatments with chia flour on both tracks of concentration, allowing a reduction in the atherogenic index and thrombogenic index effects and the n-6/n-3 ratio. The treatments of 'dulce de leche' with a lower concentration of soluble solids obtained greater acceptance and consumer purchase intention. The application of whole chia flour in small proportions and in the concentration of 72 °B was the most appropriate under the studied conditions, showing improvement in the nutritional quality and with good technical aspects of candy made with goat milk.

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“…Machado (2005) encontrou umidades relativamente altas, entre 34,00 e 39,86%. No presente estudo, a concentração de amido não foi alterada, porém é valido lembrar que o aumento da umidade pode estar diretamente relacionado com a adição de amido, uma vez que este absorve água (KONKEL et al, 2004 Feihrmann, Cichoscki e Jacques (2006) encontraram um valor de proteína bem mais elevado (10,2%) no doce de leite, sendo este superior ao mínimo exigido pela legislação brasileira que é de 5,0% (BRASIL, 1997). O valor encontrado, segundo os autores, foi em função do processo de fabricação empregado, pois a temperatura máxima utilizada foi de 50 °C, a qual promoveu menor desnaturação das proteínas.…”

Section: Características Físico-químicasunclassified