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.
Highlights
The ‘Dulce de leche’ is a dairy product similar to sweetened condensed milk, which is known in some South American countries such as Argentina and Uruguay (Giménez, Ares, & Gámbaro, 2008)
Once sample 4 has displayed the highest average in relation to the overall impression of the product, this sample was selected for time effect evaluation step on ‘Dulce de leche’ characteristics
It was found that the storage time has a significant effect on color variables b* and L* and in parameters texture
Summary
The ‘Dulce de leche’ is a dairy product similar to sweetened condensed milk, which is known in some South American countries such as Argentina and Uruguay (Giménez, Ares, & Gámbaro, 2008). Consumed as a sweet or spread as jelly, it is named ‘Dulce de leche’ in Argentina and Uruguay, ‘arequipe’ in Colombia, ‘manjar blanco’ in Peru, and ‘doce de leite’ in Brazil. It is prepared boiling whole milk, added sucrose until reaching about 70% of total soluble solids The ‘Dulce de leche’ industries in Brazil have been partially replacing the milk with whey in the manufacturing process of sweet milk. The Maringá, v. 39, n. 4, p. 503-510, Oct.-Dec., 2017 addition of whey is not forbidden, since the Brazilian legislation classifies it as dairy ingredient, its use should be declared to avoid economic frauds (Machado & Viotto, 2007)
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