@article{Ortiz-Álvarez_Cortés-Jiménez_Ramírez-Navas_2017, title={Formulation Standardization of panelitas de leche: preliminary study}, volume={34}, url={https://revistas.udenar.edu.co/index.php/rfacia/article/view/3419}, DOI={10.22267/rcia.173401.63}, abstractNote={<p>"<em>Panelitas de leche</em>" (PDL) are a candy-like belonging to the family of <em>Dulce de Leche</em>. The objective of this study was to produce a PDL formulation with whey added. Eight experiments were performed, all mono-factorials. The effects of different raw materials and the processing conditions on the sensory characteristics of the PDL were studied. A sensory profile of commercial PDL was previously obtained to use as a reference when evaluating the food products obtained after each experiment. The best formulations of PDL - similar to commercial PDL- were obtained using corn flour, substituting 4% of sugar for <em>panela</em>, whey diluted by 50% in weight, and milk replacement for whey at ratios of 1:0.25, 1:0.538 or 1:1. The processing conditions included a temperature of 90°C with an estimated cooking time of 150 minutes, and a final concentration of 79°Bx.</p>}, number={1}, journal={Revista de Ciencias Agrícolas}, author={Ortiz-Álvarez, José Rafael and Cortés-Jiménez, Amanda and Ramírez-Navas, Juan Sebastián}, year={2017}, month={Jun.}, pages={64–73} }