INFLUENCE OF DIFFERENT THICKENERS IN SENSORIAL CHARACTERISTICS OF CONFECTIONERY DOCE DE LEITE

Abstract

The aim of this study was to evaluate the effect of different thickeners in composition and in the sensorial parameters of confectionery doce de leite. Were employed four different thickeners in the doce de leite productions (cassava starch modified by oxidation, corn starch modified by acidification, pectin with a high level content of esteri? cation and bovine gelatin type B 240 bloom) and a control production without thickener. The doce de leite productions were conducted at the Cândido Tostes Dairy Institute/EPAMIG in an open evaporator until soluble solids concentration between 67 ° Brix and 71.7 ° Brix. Sensorial analysis was carried out by ranking test in "Boca de Moça" sweet and water and salt biscuits. The statistical analysis was conducted in SAEG software (2007). The doce de leite produced with corn starch modified by acidfication showed greater acceptance. The product with the lowest acceptance was produced with pectin, which can be attributes to acid residual flavor and different product color. The final product showed sucrose content between 44,26 %m/m and 51,17 %m/m, fat content between 5,65 %m/m and 5,85 %m/m, and viscosity between 11300 Pa.s and 35500 Pa.s.