Elaboration and Characterization of Dulce de Leche with Reduced Sugar Content
Dairy, 2023 Dulce de leche is a South American traditional dairy product. However, due to the high sugar content, it is unsafe for consumers with special physiological conditions, such as diabetes.
Victor F. Moebus +3 more
doaj +2 more sources
Production of dulce de leche: The effect of starch addition
LWT - Food Science and Technology, 2015 This study evaluated the effect of addition of modified starch on the characteristics of dulce de leche, being conducted in two phases. In the initial phase, starches were evaluated for their ability to provide viscosity in model solutions representing the composition of dulce de leche during processing, thus evaluating the effect of solid ...
Fernanda Lopes da Silva +7 more
openaire +3 more sources
Cappuccino-flavored dulce de leche: Development, characterization and correlation analysis
Journal of Agriculture and Food Research, 2023 The objective was to develop cappuccino-flavored dulce de leche (DL), and to evaluate the effect of the different contents of instant coffee and cocoa powder on the proximate composition, physicochemical and sensorial characteristics.
Ana Beatriz Ferreira Costa +6 more
doaj +2 more sources
SISTEMA DE PRODUCCIÓN A PEQUEÑA ESCALA DE DULCE DE LECHE CAPRINO EN COSTA RICA
Agronomía Mesoamericana, 2012 Sistema de producción a pequeña escala de dulce de leche caprino en Costa Rica. El objetivo de este trabajo fue implementar un estudio de factibilidad para la diversifi cación productiva y comercial de un sistema caprino a través de la producción de ...
David Mora Valverde
doaj +5 more sources
La cajeta, un dulce de leche de cabra
, 2018 La cajeta es un producto lácteo con características muy particulares que se consume en México y que tiene presentaciones análogas en América Latina, tales como el dulce de leche en Argentina y el arequipe en Colombia, por mencionar algunos. Entre sus principales características está que se elabora con leche de cabra a la que se le agrega glucosa, se le
Vélez Ruiz, Jorge Fernando +1 more
openaire +4 more sources
Development and description of light functional dulce de leche with coffee Desenvolvimento e descrição de doce de leite light funcional com café [PDF]
Ciência e Agrotecnologia, 2012 This study deals with development of a "dulce de leche" (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels.
Ívina Catarina de Oliveira Guimarães +4 more
doaj +4 more sources
Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee. [PDF]
J Food SciABSTRACT The increasing demand for healthier beverages has encouraged the reduction of caffeine and sugar in coffee‐based products. This study evaluated the sensory descriptive profile and consumer acceptance of traditional and decaffeinated espresso coffees sweetened with sucrose, sucralose, and stevia with different rebaudioside A concentrations. The
Cusielo KVC +3 more
europepmc +2 more sources
Fermentación láctica en contínuo a partir de suero dulce de leche desproteinizado
Revista Colombiana de Biotecnología, 1998 El suero de leche es un gran contaminante de aguas debido a su alta demanda bioquímica de oxígeno (DBO), principalmente causada por la lactosa (azúcar de la leche); en este trabajo se estudia la posibilidad de convertir el lactosuero en un producto útil ...
M. Trujillo, F. Suarez, D. Gallego
doaj +1 more source
The Content of Dietary Melatonin in 119 Food Items and Its Relationship With Chronic Diseases: Results of the CUME+ Study. [PDF]
J Hum Nutr DietABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Zanirate GA +4 more
europepmc +2 more sources
Lactose-free dulce de leche with different concentrations of green banana biomass [PDF]
Brazilian Journal of Food Technology, 2022 The production and consumption of dulce de leche is one of the most important sweets in the Mercosul Region. However, recent studies have shown consumers’ interest for healthier food and no lactose products, hence creating a demand for this study aims to
Manoela Alano Vieira +7 more
doaj +1 more source