Utilização de soro na elaboração de doce de leite com amêndoa de baru, análise sensorial e físico-química

Abstract

The food processing units have perceived value in industrial by-products and those used in the elaboration of new products. Dairy whey has an excellent profile of nutritional components and can be an alternative of industrial reuse applied to the production of dairy-based sweets. In order to add sensory and nutritive value of sweets the incorporation of almonds, nuts etc. has been used. The objective of the study was to evaluate the physical-chemical characteristics, sensory acceptance and purchase intention of milk candy, produced with the following formulations added with 10% baru and fluid base of: 100% milk, 50% of milk and 50% serum and 100% serum. The physical-chemical analyzes were: moisture, ashes, proteins and fat. In the sensorial analyzes of acceptance and intention to purchase questionnaires were applied to delineate the profile of the consumer using a relative frequency distribution. The analyzes of the data were analyzed by analysis of variance at the 5% level of significance and Tukey test. Milk replacements by whey reduced the concentrations of fats and proteins, but the addition of baru helped to maintain nutrients within legal parameters. The color and texture parameters for the sample with addition of 100% and 50% serum obtained undesirable modifications, and the higher the serum addition, the lower the acceptance. Evaluated as "moderately enjoyed," it indicates possible consumer acceptance of new products. The parameters for the sample without addition of serum were evaluated as "probably bought".