INFLUENCE OF THE INULIN ADDITION IN PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF “DOCE DE LEITE

Abstract

Functional foods are now the priority of research in nutrition and food technology, taking into account the consumer interest in healthier foods. The dairy sector is no exception to this trend of producing food in which functionality is important. The objective of this study was to evaluate the physicochemical and acceptability of "doce de leite" prepared with the addition of inulin. Three formulations of "doce de leite" were tested without the addition of inulin and with addition of 3% and 3.5% inulin, respectively. Samples of "doce de leite" with and without addition of inulin 3.0% had physical-chemical standards to the extent required by law. The flavor attribute was evaluated using a hedonic scale test and the results showed no significant difference in the acceptance of fresh milk cream and traditional sweets with added inulin. The addition of inulin was shown to be an attractive proposition as a functional ingredient and suitable for the formulation of "doce de leite", keeping aspects of acceptability.