Abstract
<p>Considering the need for new products to meet the portion of the population with lactase enzyme deficiency, the study processed and characterized the physical, physical-chemical and sensory parameters of a dulce de leche made with soy-based extract. The research was developed at the Food Engineering Laboratory of the Federal University of Campina Grande. The soybean milk used in the preparation of the product was the UHT type and pasteurized cow’s milk, both purchased commercially from the city of Campina Grande, PB. Three sweet formulations were prepared: the first one containing 100% whole bovine milk; the second one with 100% water-soluble soy extract and the last one with 50% water-soluble soy extract and 50% whole milk. There were significant differences in all physicochemical analyses, except for the ash one. Regarding the addition of the soybean water-soluble extract in the dulce de leche, this procedure altered the traditional flavor, resulting in less acceptance of the product and 90% of the judges declared that they would not buy that. Through the instrumental analyses, it was verified that the addition of water-soluble soybean extract changed statistically (p &lt;0.05) the characteristics of color and texture</p>
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Revista Principia - Divulgação Científica e Tecnológica do IFPB
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
