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- Title
EVALUACIÓN DEL EFECTO DE LA ADICIÓN DE OLIGOFRUCTOSA SOBRE LAS CARACTERÍSTICAS FISICOQUIMICAS, SENSORIALES, MICROBIOLÓGICAS Y EL APORTE CALORICO DE LECHE CONDENSADA DE BÚFALA.
- Authors
VERHELST, Adriana
- Abstract
Background: Oligofructose is obtained by partial enzymatic hydrolysis of inulin, being more soluble than this and moderately sweet, approximately sweetness of sucrose. In combination with intense sweeteners it generates a more finished palate and longer lasting fruity taste with less aftertaste. Objective: The study aimed at effect of the addition of oligofructose on the physical chemical, sensorial and micro-biological characteristics and the caloric intake of buffalo condensed milk. Methods: An experimental design based on a simple random sampling with a single factor and factor with tres levels was performed. The factor studied was the level of calories, with the following levels of sucrose: oligofructose: 100: 0; 75:25 and 50:50 of the total percentage of sugar used in the monitoring (17%) formulation. Treatments were performed in triplicate. The statistical evaluation was performed by ANOVA in the XVI Centurion Statgraphics software. It was considered p-value <0.05 as statistically significant with a confidence level of 95%. Results: The results show that the concentration of sucrose: 50:50 oligofructose, has a fainter 100 color concentrations: 0 and 75:25. It is further noted that the sample is 75:25 is the sample that has more color intensity versus concentration the others two levels and a more intense sweet taste. None of the samples evaluated sensorially present crystallization of sugars (sensation of grittiness) or greasy feeling. Conclusions: The sensory analysis showed that increasing the concentration of oligofructose to 50% the general acceptance of the product decreased. The physicochemical analysis of pH, titratable acidity and soluble Solids (° Brix), no significant differences in samples with different concentrations of sucrose: oligofructose. Condensed milk with a concentration level of 100: 0 product provides more calories while levels 75:25 and 50:50 caloric intake values are statistically equal.
- Publication
Vitae (01214004), 2017, Vol 24, p46
- ISSN
0121-4004
- Publication type
Article
- DOI
10.17533/udea.vitae.v24n2(2)a06