Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance
DOI:
https://doi.org/10.14295/2238-6416.v75i1.747Keywords:
concentration, co-product, rheology.Abstract
Whey is allowed as an ingredient for dulce de leche production since the final composition of the product fits the standards of Legislation. In this study, mixtures of milk, whey, sugar, and starch were applied to produce dulce de leche. According to the results, the mixtures of 15% of whey and without added whey, both without starch addition, presented the best formulations under the aspect of sensory acceptance. Mixtures of 30% of whey and 70% of milk using or not starch did not differ significantly among them according to the sensorial panel, but they did not fit the required composition standards. Under the conditions of the experiment, higher values of hardness, gumminess, adhesiveness, and viscosity lead to higher scores in the sensorial panel. The effects of whey and starch addition on yield and composition of dulce de leche are described.References
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