Influence of added native maize starch on the viscosity of traditionally made Doce de Leite

Abstract

The "doce de leite" is the main concentrated dairy product produced in Brazil. Minas Gerais concentrates 50% of Brazilian production of "doce de leite" and because of this it has been considered the largest industrial park. The aim of this work was to study the variation of the viscosity during the manufacture of traditional "doce de leite" added with native corn starch. The results show the increase of viscosity of the "doce de leite" during the manufacturing with a significantly increase after 60 minutes of boiling, which, based on microscopic images, can be attributed to exposure of amylose by breaking the structure of native starch.