Tapie Canacuan, Gladys Del S.

Profile Picture

Filters

20131
Reset filters

Settings

Citations

Publication Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    Publication
    Utilización de suero ácido lácteo en la elaboración de dulce de leche con probióticos
    (2013) Tapie Canacuan, Gladys Del S.; Ponce de León González, Leyda; College of Agricultural Sciences; Negrón, Edna; Pérez, Fernando; Department of Food Science and Technology; Nieto, Miriam J.
    One of the major problems facing today's dairy industry is the disposal of whey; this is due to the high content of organic materials, mostly lactose, which represents an environmental problem. Environmental regulatory agencies require the dairy industry to develop alternatives to dispose of acid whey. The aim of this study was to use the whey acid in the development of Dulce de Leche with probiotics and determine how they affect the physicochemical characteristics of traditional Dulce de Leche. We developed Dulce de Leche with formulation of 100%, 75%, 50% and 0% whey and / or lactose-free milk by 40%, was added guar gum proportion to the content of whey and was stored at 25 °C. Proximate analysis of the characterization of the product and sensory analysis to determine the most preferred. Lactobacillus casei was added to the treatment most preferred by consumers (75% serum). These tests were conducted for the formulation of proximal texture analysis (hardness, adhesiveness, cohesiveness and viscosity), color, pH, aw, Brix and microbiological count (final product chosen in the sensory panel) of molds, yeasts, coliforms, and lactic acid bacteria (Lactobacillus casei), was stored at 15 °C and 4 °C. It was found that in the treatments with higher levels of whey the color is darker and higher in moisture, protein adhesion, hardness and viscosity is lower. In other panelists perceived the grittiness present in all samples analyzed. The sample with Lactobacillus casei, the physicochemical characteristics such as protein, moisture, fat, ash, pH and color (L, Hue, and Saturation) remains unchanged. The viscosity increases during storage, due to the clumping phenomenon was evident at 25 °C in 30 days of storage and temperature are retarded 15 °C (80 days) and 4 °C. Lactobacillus casei, adapts and survives easily throughout the storage period (80 days) to 15 ºC and 4 ºC with counts of 108 and 109 CFU/g, respectively, on day 0 and 106 CFU/g at day 80. However, the best storage temperature for the growth and survival of Lactobacillus casei was at 4 °C. no occurrence of molds was observed ((<10 CFU/g), yeast (<10 CFU/g) and coli forms (<10 CFU/g), so it is considered that the Dulce de Leche is a stable food aw around 0.78 ± 0.3. This study demonstrates that making Dulce de Leche is a possible alternative to reduce the problem of acid whey available and able to satisfy the demand for functional products.