Desenvolvimento e avaliação física, química e microbiológica de doce de leite com canela

Abstract

Dulce de leche is quite diverse, with the most produced products coming from family farming and highly valued in Latin America, especially in Brazil and Argentina. The objective of this work was to develop and physically, chemically and microbiologically evaluate a sweet milk product with cinnamon. Three formulations were developed, formulation 1 (F-1) with 50% demerara sugar and 1% cinnamon, formulation 2 (F-2) with 40% demerara sugar, 0.5% cinnamon and the formulation 3 (F-3) with 20% demerara sugar, 0.3% cinnamon. The physical, chemical, sensorial and microbiological characteristics were evaluated for 30 days. According to the results obtained, it was found that the three formulations F-1, F-2 and F-3; the pH there was no significant difference between the samples. Regarding the total soluble solids content, the three formulations showed a significant difference ranging between values of 69oBrix and 74oBrix. In terms of water activity, there was a significant difference between formulation F1 and F3, with values of 0.71% to 0.82%, indicating restrictive limits for the development of pathogenic microorganisms. The results obtained for the formulations, in the analysis of appearance, color, texture and flavor, are consistent with pasty-type sweets that were found for the parameter L* 39.77 to 42.41.0.14 to 7.04, for a* and 16.6 to 21.83 for parameter b*, reflecting the differences in the percentage of cinnamon in the formulations. The dulce de leche with the greatest acceptance was the F-3 formulation (with 20% demerara sugar and 0.3% cinnamon), which obtained 70% in purchase intention.