Development and description of light functional dulce de leche with coffee

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.

Bibliographic Details

Main Authors:	Guimarães,Ívina Catarina de Oliveira, Leão,Maria Helena Miguez da Rocha, Pimenta,Carlos José, Ferreira,Larissa de Oliveira, Ferreira,Eric Batista
Format:	Digital revista
Language:	English
Published:	Editora da UFLA 2012
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000200008
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