Influences of chia flour and the concentration of total solids on the characteristics of ‘dulce de leche’ from goat milk

Abstract

A factorial categorical design totalling six treatments was applied to investigate the influence of the substitution of corn starch with whole and partially defatted chia flour under the technical characteristics (centesimal composition, instrumental analyses, and sensory evaluation) and nutritional disorders (composition of fatty acids and index of the nutritional quality of the lipid fraction) of 'dulce de leche' concentrated to 72 and 78 °B. The treatments with chia flour concentrated to 72 °B showed higher moisture content and lower compression force, and when the concentration range increased to 78 °B, the levels of total lipids amounted up to 1.40 times when compared to treatment with corn starch. The polyunsaturated fatty acids, particularly omega-3 and omega-6 levels, were higher in treatments with chia flour on both tracks of concentration, allowing a reduction in the atherogenic index and thrombogenic index effects and the n-6/n-3 ratio. The treatments of 'dulce de leche' with a lower concentration of soluble solids obtained greater acceptance and consumer purchase intention. The application of whole chia flour in small proportions and in the concentration of 72 °B was the most appropriate under the studied conditions, showing improvement in the nutritional quality and with good technical aspects of candy made with goat milk.

Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

“…In the DWC formulation, there was a partial replacement of the pasteurized sheep's milk by pasteurized sheep's milk cream, which resulted on a lower protein content due to lower amount of protein in the cream compared to the milk (0.17% and 3.04%, respectively). Protein percentages in the DOC and DWC formulations were similar to those found in other studies with dulce de leche from goat milk (Agibert, 2013), from goat milk with chia flour (Chaves et al, 2018) and from bovine milk (Silva et al, 2015). Mean pH values ranged from 6.34 to 6.53, with no significant differences between formulations or sampling times (Table 1).…”

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS

“…Finally, the study was able to produce a product like dulce de leche but with a novel lipid profile characterised by unsaturated fatty acids (Ranalli et al 2017a). Chaves et al (2018) developed a dulce de leche made from goats' milk, applied chia flour and partially defatted chia flour as a substitution for starch and observed the ideal total solid concentration, evaluating the product by instrumental and sensory analyses. The fat profile, when compared with regular dulce de leche, was altered, increasing the amount of mono-and polyunsaturated fatty acids.…”

“…Regarding innovations, several studies have been developed with different purposes, such as: to replace part of the lipid fraction in order to change the lipid profile (Ranalli et al 2017a;Chaves et al 2018); to replace the sugar with sweeteners or prebiotics (Guimarães et al 2012;Cardoso et al 2018); and the development of products using milk from other animals, seeking to increase the versatility of flavours and also to add value to products less commonly used in dairy products (Wanderley et al 2005;Chaves et al 2018).…”

“…2017a; Chaves et al . 2018); to replace the sugar with sweeteners or prebiotics (Guimarães et al . 2012; Cardoso et al .…”

Effect of temperature and concentration of βeta-galactosidase on the composition of reduced lactose pasteurized goat milk

“…Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade (Ranadheera et al, 2019). Dairy products with goat milk have been developed, as for instance yogurt (Hadjimbei et al, 2020), 'dulce de leche' (Chaves et al, 2018), cheese (Shabbir et al, 2019;Özturk & Akin, 2018), cream cheese (Fangmeier et al, 2019) and fermented reconstituted whey (Santos et al, 2019).…”