Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance

Whey and starch application for pasty dulce de leche production: yield, composition, texture profile, viscosity, and sensory evaluation of acceptance

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 with...

Full description

Bibliographic Details
Main Authors: Carolina Rodrigues Alves Guerra, Sabrina Domingues Graça Assis Marinho, Rodrigo Stephani, Isis Rodrigues Toledo Renhe, Antônio Fernandes de Carvalho, Ítalo Tuler Perrone
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2020-10-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
concentração
coproduto
reologia.
Online Access:https://www.revistadoilct.com.br/rilct/article/view/747

Similar Items

Similar Items