Production of dulce de leche: The effect of starch addition

Silva, Fernanda Lopes da; Ferreira, Hiani Aparecida Lima; Souza, Alisson Borges de; Almeida, Débora de Freitas; Stephani, Rodrigo; Pirozi, Mônica Ribeiro; Carvalho, Antônio Fernandes de; Perrone, Ítalo Tuler

doi:10.1016/j.lwt.2014.10.062

Cited by 38 publications

(57 citation statements)

References 4 publications

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“…Similar results were observed by Silva et al (2015). Machado and Viotto (2007) demonstrated that the addition of 0.75% of modified starch and 45% of whey provided the obtainment of sweet with no lactose crystals until the ninth month of storage.…”

Section: Storage Time Effectsupporting

confidence: 81%

“…5 -473.7, 20.54 -36.28, 18.08 -19.45, 0.83 -0.94, 255.9 -431.1, respectively, commercial samples of 'Dulce de Leche' by Silva et al (2015).…”

Section: Storage Time Effectmentioning

confidence: 99%

“…The 'Dulce de leche' is a product that has good chemical and microbiological stability but low physical stability due to the crystallization of both lactose as well as added sugars, which may give the product a sandy texture (Silva et al, 2015). The 'Dulce de leche' industries in Brazil have been partially replacing the milk with whey in the manufacturing process of sweet milk.…”

Section: Introductionmentioning

confidence: 99%

“…Its use can contribute to the consistency and product yield as a function of water retention provided, and assist in controlling the crystallization of lactose (Silva et al, 2015). Different coffee constituents have been suggested as potentially chemo-protectors in different chemical and biological systems.…”

Section: Introductionmentioning

confidence: 99%

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<b>Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey

et al. 2017

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ABSTRACT. The 'Dulce de leche' (milk-based caramel sauce) is a product that has good chemical and microbiological stability, but low physical stability. Physical 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 product 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 variables b* and L* and in parameters texture (hardness, adhesiveness, elasticity, cohesiveness and gumminess). There was no formation 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 texture 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.Keywords: microbiological quality, sensory quality, crystallization.Efeito do tempo de armazenamento nas características do doce de leite com café e soro RESUMO. O doce de leite é um produto que apresenta boa estabilidade química e microbiológica, porém baixa estabilidade física. A estabilidade física refere-se à manutenção da textura fina, sem aparecimento de 'arenosidade' dada por grandes cristais de lactose que se formam lentamente durante o armazenamento, sendo essa a grande dificuldade para a conservação do produto. Este trabalho foi realizado com o objetivo de verificar o efeito do tempo de armazenamento nas características físicas, físico-químicas, microbiológicas e sensoriais de doce de leite com café com adição de soro e amido modificado. Verificou-se que o tempo de armazenamento exerceu efeito significativo nas variáveis de cor b* e L* e nos parâmetros de textura (dureza, adesividade, elasticidade, coesividade e gomosidade). Não houve formação de cristais de lactose e a qualidade microbiológica foi mantida durante todo o período de estocagem do doce. O tempo não influenciou na aceitação do doce em relação ao sabor, textura e impressão global, o que demonstra que as variações de cor e textura instrumentais não comprometeram a qualidade sensorial do produto, constituindo uma alternativa de utilização do soro de leite e do café na fabricação do doce de leite, obtendo assim um novo produto.Palavras-chave: qualidade microbiológica, qualidade sensorial, cristalização.

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Section: Storage Time Effectsupporting

confidence: 81%

“…5 -473.7, 20.54 -36.28, 18.08 -19.45, 0.83 -0.94, 255.9 -431.1, respectively, commercial samples of 'Dulce de Leche' by Silva et al (2015).…”

Section: Storage Time Effectmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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<b>Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey

et al. 2017

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“…According to Silva et al (2014), the use of starch in 'dulce de leche' may contribute to its consistency and efficiency by the retention of water, helping to control the crystallisation of lactose, which confers a sandy soil texture to the final product.…”

Section: Introductionmentioning

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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