Preference mapping of dulce de leche commercialized in Brazilian markets.

Dulce de leche samples available in the Brazilian market were submitted to sensory profiling by quantitative descriptive analysis and acceptance test, as well sensory evaluation using the just-about-right scale and purchase intent. External preference mapping and the ideal sensory characteristics of dulce de leche were determined. The results were also evaluated by principal component analysis, hierarchical cluster analysis, partial least squares regression, artificial neural networks, and logistic regression. Overall, significant product acceptance was related to intermediate scores of the sensory attributes in the descriptive test, and this trend was observed even after consumer segmentation. The results obtained by sensometric techniques showed that optimizing an ideal dulce de leche from the sensory standpoint is a multidimensional process, with necessary adjustments on the appearance, aroma, taste, and texture attributes of the product for better consumer acceptance and purchase. The optimum dulce de leche was characterized by high scores for the attributes sweet taste, caramel taste, brightness, color, and caramel aroma in accordance with the preference mapping findings. In industrial terms, this means changing the parameters used in the thermal treatment and quantitative changes in the ingredients used in formulations.

Dulce de Leche, a typical product of Latin America: characterisation by physicochemical, optical and instrumental methods.

The physicochemical profile of Dulce de Leche (DL) was determined by both routine analysis and others techniques (HPLC, GC-MS and ICP-OES). Seven Brazilian commercial brands were characterised for moisture content, protein, fat, ash, pH and titratable acidity, mineral content (sodium, potassium, calcium, and phosphorus), colour parameters and instrumental analysis (carbohydrates content and volatile compounds). Overall, extensive variability among all the parameters evaluated were observed, suggesting different operational procedures in the dairy factories along the DL processing. In this sense, an increase of intrinsic quality of DL is related closely the standardization of operational parameters using during the manufacture.