Data/hora: 05/06/2024 11:52:46

Provedor de dados: 	64	
País: 	Brazil	
Título: 	Development and description of light functional dulce de leche with coffee	
Autores: 	Guimarães,Ívina Catarina de Oliveira; Leão,Maria Helena Miguez da Rocha; Pimenta,Carlos José; Ferreira,Larissa de Oliveira; Ferreira,Eric Batista.	
Data: 	2012-04-01	
Ano: 	2012	
Palavras-chave: 	Prebiotics; Polydextrose; New product development.	
Resumo: 	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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200008	
Editor: 	Editora da Universidade Federal de Lavras	
Relação: 	10.1590/S1413-70542012000200008	
Formato: 	text/html	
Fonte: 	Ciência e Agrotecnologia  v.36 n.2 2012	
Fonte: 	info:eu-repo/semantics/openAccess