Avaliação das características físico-químicas e sensoriais de doce de leite pastoso, elaborado com diferentes tipos de leite / Evaluation of physicochemical and sensory characteristics of sweet milk paste, prepared with different types of milk
Hig. aliment
; 28(234/235): 142-146, jul.-ago. 2014. tab
Article
in Pt
| VETINDEX
| ID: vti-92530
Responsible library:
BR526.1
Localization: BR68.1
RESUMO
Existem diversos produtos no mercado além do doce de leite tradicional, porém não há opções de doce de leite produzido com leite de baixo teor de lactose. Tendo em vista a escassez de produtos deste tipo para as pessoas com intolerância à lactose, este trabalho teve o objetivo de comparar as características sensoriais e físico-químicas dos doces de leite tradicionais, fabricados com leite integral (Amostra A), desnatado (Amostra B) e com leite de baixo teor de lactose (Amostra C). Os atributos sensoriais avaliados foram cor, aroma, sabor, consistência por meio de escala hedônica e intenção de compra. Observou-se diferença significativa entre as amostras (pABSTRACT
There are several products on the market besides the traditional dulce de leche, but there are no options of dulce de leche produced with milk with low lactose content. Given the scarcity of such products for people with lactose intolerance, this study aimed to compare the sensory and physico-chemical properties of traditional dulce de leche, made with whole milk (Sample A), milk (sample B) and milk with low lactose (Sample C). The sensory attributes evaluated were color, aroma, flavor, consistency of hedonic scale and intention to purchase. There was a significant difference between samples (p <0.05) for color and consistency, and the sample C was the least preferred for both color (4.94) and for consistency (4.42). ln the analysis of intention to purchase the sample A differed from samples B and C. Some values found in the physico-chemical composition are outside the standards of current legislation, probably due to the different characteristics of the raw materials used in this work. However, the candies produced had excellent sensory acceptance, and in general the averages were between "like slightly" and "like regularly". (AU)
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Database:
VETINDEX
Main subject:
Candy
/
Milk
/
Food Composition
/
Chemical Phenomena
Limits:
Humans
Language:
Pt
Journal:
Hig. aliment
Year:
2014
Document type:
Article