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- Title
PERFIL SENSORIAL E FÍSICO-QUÍMICO DO DOCE DE LEITE COM PEQUI (Caryocar brasiliense Camb).
- Authors
de Souza Carvalho, Bruno; Pereira da Silva, Marco Antônio; Gonçalves Souza, Diene; Campos de Moura, Lígia; Ferreira Vieira, Núbia; Rocha Plácido, Geovana; Caliari, Márcio
- Abstract
The population of Central West region of Brazil is a large consumer of pequi fruit, tree native Cerrado, however, the acceptability of this fruit in food formulations is little studied, especially the incorporation in sweet milk. Aimed to evaluate the acceptability and physico-chemical properties of dulce de leche flavored with pequi (Caryocar brasiliense Camb). Were evaluate four dulce de leche formulations: dulce de leche with no added Pequi (control) and dulce de leche with addition of 1%, 2% and 3% of pequi pulp, constituting the treatments 1, 2, 3 and 4. Ash analyzes were performed, moisture, hardness, stickiness, pH, titratable acidity, soluble solids, color instrumental parameters and sensory analysis. The addition of pequi to dulce de leche is an alternative of adding sensory value and offer a new product to market that is in constant search of news.
- Publication
Global Science & Technology, 2017, Vol 10, Issue 1, p128
- ISSN
1984-3801
- Publication type
Article