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Publication date: 13 February 2017

Jessica Antigo, Lucineia Cestari, Monica Scapim, Suelen Siqueira dos Santos, Cristiane Feniman Moritz and Grasiele Scaramal Madrona

The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche.

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Abstract

Purpose

The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche.

Design/methodology/approach

Dulce de leche samples were produced from various essential oil (EOs), control (no EO), clove, cinnamon and a clove and cinnamon mixture. After manufacturing, the products were stored at 25°C for 210 days. During storage, the samples were analyzed for texture, color, protein, lipids, lipid oxidation, pH, moisture, ash and enumeration of Salmonella sp., coliforms at 45°C, Staphylococcus sp. coagulase positive and mesophilic bacteria. The sensory analysis used a hedonic scale for appearance, smell, taste and texture attributes and overall acceptance.

Findings

The addition of EOs (clove and cinnamon) did not alter (p > 0.05) the proximal composition, texture, color or sensory attributes of dulce de leche. All products presented a good acceptance rate (>70 per cent). However, among the samples containing EO, dulce de leche with cinnamon presented a higher acceptance (81.67 per cent), and after 210 days of storage, it had lower (40.9 μg malonaldehyde/g p-value <0.01) lipid oxidation. Microbiological analyses indicated that the EOs are active antimicrobial components and are viable inclusions in this type of product.

Originality/value

The inclusion of EOs in dulce de leche provided an overall sensory acceptance similar to the traditional product and all products, including the control, were comparable. Dulce de leche produced with EOs is marketable.

Details

Nutrition & Food Science, vol. 47 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 19 March 2020

Gabriela Souza, Suelen Siqueira dos Santos, Rita Bergamasco, Jessica Antigo and Grasiele Scaramal Madrona

The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink.

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Abstract

Purpose

The purpose of this study is to extract psyllium mucilage and evaluate its antioxidant compounds (in the best extraction condition) and its application in a chocolate drink.

Design/methodology/approach

First, the extraction by ultrasonic bath was evaluated, followed by water bath extraction, and as there was no difference between the methods, a water bath experimental design was carried out to evaluate the best extraction conditions for psyllium mucilage, having response variables, yield and emulsion stability. A chocolate drink with psyllium mucilage was produced and evaluated in the best extraction condition to compare with xanthan gum.

Findings

The best extraction conditions for psyllium mucilage were 60°C for 2 h and 1:80 ratio (seed:water). It can be verified that psyllium is rich in antioxidant compounds (0.71 mg GAE/g and 6.67 Mmol ET/g by 2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6), and 9.65 Mmol ET/g for ferric reducing antioxidant power), which can greatly contribute to its application in food products. The use of mucilage in chocolate drink is feasible, as among its several attributes there was no significant difference between samples, highlighting texture attributes in which mucilage samples did not differ from the control containing xanthan gum (being the grades approximated 6.84).

Originality/value

Psyllium presented several antioxidant compounds that are very desirable in food products. In the chocolate drink, psyllium mucilage showed potential use as a thickener, so it is important for further studies to improve the product’s development, but it is currently feasible to be produced in an industrial scale.

Details

Nutrition & Food Science , vol. 50 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

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