Abstract

ORTIZ-ALVAREZ, José Rafael; CORTES-JIMENEZ, Amanda  and  RAMIREZ-NAVAS, Juan Sebastián. Standardization of a formulation of panelitas de leche: preliminary study. Rev. Cienc. Agr. [online]. 2017, vol.34, n.1, pp.64-73. ISSN 0120-0135.  https://doi.org/10.22267/rcia.173401.63.

"Panelitas de leche" (PDL) is a candy belonging to the family of Dulce de Leche. The objective of this study was to produce a PDL formulation with whey added. Eight experiments were performed, all mono-factorials. The effects of different raw materials and the processing conditions on the sensory characteristics of the PDL were studied. A sensory profile of commercial PDL was previously obtained to serve as a reference when evaluating the food products obtained after each experiment. The best formulations of PDL - similar to commercial PDL- were obtained using corn flour, substituting 4% of sugar for panela, whey diluted by 50% in weight, and milk replacement for whey at ratios of 1:0.25, 1:0.538 or 1:1. The processing conditions included a temperature of 90°C with an estimated cooking time of 150 minutes, and a final concentration of 79°Bx.

Keywords : dulce de leche; whey; dairy dessert; standardization; processing conditions.

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