Formulation Standardization of panelitas de leche: preliminary study
DOI:
https://doi.org/10.22267/rcia.173401.63Keywords:
Dulce de leche, whey, dairy dessert, standardization, processing conditions.Abstract
"Panelitas de leche" (PDL) are a candy-like belonging to the family of Dulce de Leche. 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 panela, 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.
Downloads
Metrics
References
AOAC. ASSOCIATION OF OFfiCIAL ANALYTICAL CHEMISTS. 2003. AOAC-920.39 - Official Methods of Analysis: Diethylether Extraction-Submersion. Association of Official Analytical Chemists, Gaithersburg, USA. 1 p.
AFNOR-ISO. ASSOCIATION FRANÇAISE DE NORMALISATION. 1995. NF-ISO-11035. Sensory Analysis - Identification and Selection of Descriptors for Establishing a Sensory Profile by a Multidimensional Approach. Association Francaise de Normalisation, Paris, Francia. 26 p.
BARBOSA, G.; SCHMIDT, S.J.; FONTANA, A.J.; LABUZA, T.P. 2007. Water Activity in Foods: Fundamentals and Applications. Institute of Food Technologists - Wiley-Blackwell. 440 p.
BOUTIN, R. 2000. Confections: History and Product Categories. En: NAKAI S Y H. Food Proteins: Processing Applications. Wiley-VCH, Inc, Canada. 536 - 539 p.
CODEX-289. 2011. Sueros en polvo. Codex alimentarius. Food and Agriculture Organization. Roma. Italia. 4 p.
CORTÉS, A.; ORTIZ, J.R.; RAMÍREZ-NAVAS, J.S. 2014. Panelitas de leche colombianas. Tecnol. Láctea Latinoam. 81(1):52 - 61.
ICBF. 2005. Tabla de Composición Nutricional. En: Instituto Colombiano de Bienestar Familiar. http://alimentoscolombianos.icbf.gov.co/alimentos_colombianos/; consultada: febrero, 2015.
ICONTEC. INSTITUTO COLOMBIANO DE NORMAS TECNICAS Y CERTIFICACION. 2004. NTC5328-Análisis sensorial. Directrices para el uso de escalas de respuesta cuantitativas. Instituto Colombiano de Normas Técnicas y Certificación, Bogotá, Colombia. 15 p.
ICONTEC. INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS Y CERTIFICACIÓN. 2008. NTC424-Productos Alimenticios. Caramelos Duros Instituto Colombiano de Normas Técnicas y Certificación, Bogotá, Colombia. 9 p.
ICONTEC. INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS Y CERTIFICACIÓN. 2009a. GTC178-1-Análisis sensorial. Guía general para el personal de un laboratorio de evaluación sensorial. Parte 1: responsabilidad del personal. Instituto Colombiano de Normas Técnicas y Certificación, Bogotá, Colombia. 16 p.
ICONTEC. INSTITUTO COLOMBIANO DE NORMAS TÉCNICAS Y CERTIFICACIÓN. 2009b. GTC178-2-Análisis sensorial. Guía general para el personal de un laboratorio de evaluación sensorial. Parte 1: reclutamiento y formación de líderes de panel, Bogotá, Colombia. 19 p.
ISO. INTERNATIONAL ORGANIZATION FOR STANDARDIZATION. 2012. ISO8586-Sensory analysis - General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors. International Organization for Standardization, Geneva, Switzerland. 28 p.
KEATING, P.F.; RODRÍGUEZ, H.G. 1999. Introducción a la lactología. Editorial Limusa S.A. De C.V., Monterrey, México. 316 p.
LAMBERT, E. 1998. Cocina Latinoamericana: Más de 250 recetas de las más sabrosas de los países americanos desde México a la Patagonia. Editorial Edaf, S.L., San Juan, Puerto Rico. 416 p.
MALDONADO, R.; GUIADO, M. 2009. Elaboración de caramelo blando de leche (tipo toffee) a partir de lactosuero deshidratado. Rev. Fac. Agronom. Univ. Central Venezuela. 35(1):1 - 7.
MEILGAARD, M.; CIVILLE, G.V.; CARR, B.T. 2007. Sensory evaluation techniques. 4th ed. Taylor & Francis, Boca Raton, USA. 448 p.
PEREYRA-GONZALES, A.S.; NARANJO, G.B.; LEIVA, G.E.; MALEC, L.S. 2010. Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures. Int. Dairy J. 20(1):40 - 45. http://dx.doi.org/10.1016/j.idairyj.2009.07.007.
RAMÍREZ-NAVAS, J.S. 2011. Estudio del efecto de la fortificación con hierro y suplementación con lactosuero en polvo sobre algunas propiedades funcionales, físicas y sensoriales de un queso de pasta cocida. Universidad del Valle, Cali, Colombia. 110 p.
VERMEULEN, A.; MARVIG, C.L.; DAELMAN, J.; XHAFERI, R.; NIELSEN, D.S.; DEVLIEGHERE, F. 2014. Strategies to increase the stability of intermediate moisture foods towards Zygosaccharomyces rouxii: The effect of temperature, ethanol, pH and water activity, with or without the influence of organic acids. Food Microb. 45(A):119-125. http://dx.doi.org/10.1016/j.fm.2014.01.003.