Avaliação físico-química e sensorial de doce de leite elaborado com extrato hidrossolúvel de soja e soro de leite sabor café

Abstract

This study aims to evaluate the physical and chemical characteristics of different formulations of dulce de leche with coffee (A - 50% milk, 20% soybean extract and 30% whey, B - 50% milk, 30% soybean extract and 20% whey; C - 50% milk and 50% whey; D - 50% milk and 50% soybean extract) and verify the sensory acceptance of these formulations in relation to the attributes of color, flavor, texture and overall impression, as well as purchase intent. The sensory evaluation of samples was performed by the mixed hedonic scale of 9 points. The results of the analysis and the acceptance test were evaluated by univariate statistical analysis (Anova) and mean test (Tukey, p ≤ 0.05). Based on information from consumers and on affective test results, histograms were constructed. The acceptance data were also assessed using the Internal Preference Map. The analysis of variance showed a significant difference (p <0.05) between samples in all evaluated parameters except hardness, adhesiveness, cohesiveness and buds. The sample C had the lowest average in all attributes evaluated, and therefore less accepted by the sample mean test; these results were confirmed by the histograms and map of preference. The formulation B was the most accepted among consumers. These results show the possibility of association of soy extract and the sweet whey of milk with added coffee.