Evaluation of Dulce de leche produced with differents starch

Tuesday, July 22, 2014
Exhibit Hall AB (Kansas City Convention Center)
Fernanda Silva , Federal University of Viçosa, Viçosa, Brazil
Hiani Ferreira , Gemacom Tech, Juiz de Fora, Brazil
Michele Pinto , Fedarl University of Viçosa, Viçosa, Brazil
Rodrigo Stephani , Gemacom Tech, Juiz de Fora, Brazil
Antônio Carvalho , Federal University of Viçosa, Viçosa, Brazil
Ítalo Perrone , Federal University of Viçosa, Viçosa, Brazil
Abstract Text:

Dulce de leche is technologically framed as preserved milk by evaporation and adding sugar. It usually presents creamy or pasty consistency, homogeneous texture, no lumps or flakes, bright caramel brown color, obtained by Maillard reactions and caramelization, peculiar aroma, and distinctive flavor, not too sweet or cloying. It presents good solubility in the mouth, and no perceptible sensory crystals. Starch is one of the main optional ingredients and can be used in its native form or modified. It can contribute to improve consistency and yield due to water retention, or assist in lactose crystallization control, by reducing the perceived appearing of crystals.  The aim of this study was to evaluate the composition and properties of dulce de leche obtained with different types of modified starches, added in different concentrations of soluble solids during manufacturing. In this work, formulations of dulce de leche were prepared with different values of soluble solids concentration (39, 48 and 56 ºBrix). Yield, color, physicochemical composition, texture, crystal formation and sensory evaluation of dulce de leche were evaluated. Starch configures an important optional ingredient to production of dulce de leche, since increase shelf life without changes in texture, composition and yield characteristics of the product. Analysis revealed that the addition of starch reduced the formation of lactose crystals sensorially perceptible in almost all replications over the storage period. Further, dulce de leche with starch presented a good sensory acceptability among the analyzed attributes (color, texture, flavor and overall impression) and only significant difference (P < 0.01) was found for color. This was expected as the processes of the Maillard reaction and caramelization are associated with the dimming of the sweet, these reactions are less intense in this treatment.

Keywords: dulce de leche, starch, technology