Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk

Marcia Alves Chaves,Eliane Colla,Aloísio Henrique Pereira De Souza,Paulo Rodrigo Stival Bittenccourt,Makoto Matsushita

doi:10.1590/1678-457x.22017

Marcia Alves Chaves, Eliane Colla + Show 3 more

Open Access

https://doi.org/10.1590/1678-457x.22017

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Abstract

Abstract 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.

Highlights

According to Yangilar (2013), goat milk is an undeniable source of food, because it has beneficial effects for health maintenance, with physiological functions in the nutrition of children and the elderly
The nutritional properties of milk have motivated greater interest in its consumption as a functional food, making it a current trend of healthy food in developed countries (Bevilacqua et al, 2001; Olalla et al, 2009). It is considered a source of protein of excellent quality, resulting from the proportion of essential amino acids that compose the goat milk, in addition to being highly digestible due to the higher percentage of fat globules with a diameter of less than 1.5 μm (Furtado, 1985; Olalla et al, 2009)
Noting the strong tendency to consume foods with functional properties, the objective of this study was to develop formulations of ‘dulce de leche’ from goat milk using whole chia flour (FCI) and partially defatted chia flour (FCPD) in place of corn starch (AM) in order to analyse the best point of concentration of total solids (72 and 78 °B) in the technical aspects and nutritional disorders of this product

Summary

Introduction

According to Yangilar (2013), goat milk is an undeniable source of food, because it has beneficial effects for health maintenance, with physiological functions in the nutrition of children and the elderly. The nutritional properties of milk have motivated greater interest in its consumption as a functional food, making it a current trend of healthy food in developed countries (Bevilacqua et al, 2001; Olalla et al, 2009). It is considered a source of protein of excellent quality, resulting from the proportion of essential amino acids that compose the goat milk, in addition to being highly digestible due to the higher percentage of fat globules with a diameter of less than 1.5 μm (Furtado, 1985; Olalla et al, 2009). Several studies have reported on the development of dairy products with goat milk, such as cheeses (Sant’ana et al, 2013), fermented milk (Hanum et al, 2015; Paz et al, 2014; Ranadheera et al, 2012), and butter (Idoui et al, 2013).

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