Development and description of light functional dulce de leche with coffee

Ciência e Agrotecnologia

Ívina Catarina De Oliveira Guimarães²  Maria Helena Miguez Da Rocha Leão²  Carlos José Pimenta¹  Larissa De Oliveira Ferreira¹  Eric Batista Ferreira¹ 

[1] ,Universidade Federal do Rio de Janeiro Departamento de Ciência de Alimentos Rio de Janeiro RJ ,Brasil

关键词: Prebiotics;    polydextrose;    new product development;    Prebiótico;    polidextrose;    desenvolvimento de produto novo;   

DOI  :  10.1590/S1413-70542012000200008

来源: SciELO

【 摘 要 】

This study deals with development of a "dulce de leche" (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achieved with greater concentrations of polydextrose and less substitution of sucrose by sucralose, allowing development of a new functional product with low caloric content.

【 授权许可】

CC BY   
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