Development and description of light functional dulce de leche with coffee

Abstract

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.

Scientific Initiation: Stimulus for research and path to knowledge production

“…The relatively low moisture of this dairy derivative can influence its microbiological quality (PIERETTI et al, 2012), however, it can also facilitate the appearance of sandiness, a sensory perceived defect in these products. Guimarães et al (2012). developed doce de leite with coffee and also found all samples with less than 30% moisture, for a variation from 12.45% to 21.70%, already Oliveira et al (2010) analyzed chemically doce de leite marketed in Lavras-MG and found that the samples showed moisture ranging from 15.57% to 39.03%, with 50% of the analyzed doce de leite failing.…”

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS

“…It is a novel product, targeting consumers who want to reduce their intake of sugar for aesthetic or health purposes. Guimarães et al (2012) developed and described a functional dulce de leche light with added coffee, to evaluate the effect of dietary fibre concentration and sucralose replacement using physicochemical analysis. A total of 11 formulations with different levels of polydextrose (dietary fibre) and sucralose were developed.…”

“…Regarding innovations, several studies have been developed with different purposes, such as: to replace part of the lipid fraction in order to change the lipid profile (Ranalli et al 2017a;Chaves et al 2018); to replace the sugar with sweeteners or prebiotics (Guimarães et al 2012;Cardoso et al 2018); and the development of products using milk from other animals, seeking to increase the versatility of flavours and also to add value to products less commonly used in dairy products (Wanderley et al 2005;Chaves et al 2018).…”

“…2018); to replace the sugar with sweeteners or prebiotics (Guimarães et al . 2012; Cardoso et al . 2018); and the development of products using milk from other animals, seeking to increase the versatility of flavours and also to add value to products less commonly used in dairy products (Wanderley et al .…”