Dados do Trabalho

Título

SENSORY AND PHYSICOCHEMICAL ANALYSIS OF BUFFALO MILK DOCE DE LEITE IN TABLETS FLAVORED WITH CUPUAÇU (THEOBROMA GRANDIFLORUM)

Introdução

Buffalo milk is a food found in the Amazon region that has been
increasingly prominent in the national market due to its pleasant flavor and nutraceutical
properties, characteristics that contribute to a diversified diet, a healthier lifestyle, and
enable the development of derivatives such as buffalo cheese, butter, and requeijão (a type
of creamy cheese spread). In addition to the mentioned products, buffalo doce de leite
(product obtained by cooking milk with sucrose, with characteristic color, consistency
and flavor due to non-enzymatic browning reactions) is another possibility for the
development of a differentiated product that can generate high expectations, since
traditional doce de leite, very common in South America, holds great acceptance among
consumers, establishing a promising and profitable market. In this sense, this study aimed
to develop a buffalo milk doce de leite flavored with cupuaçu, a typical fruit of the
Amazon, and characterize its physicochemical aspects (lipids, moisture, acidity, pH, and
ash), microbiological aspects (Salmonella, total coliforms, and thermotolerant coliforms),
and sensory properties.

Material e Métodos

For this purpose, three formulations of the product were prepared, with F1 containing no cupuaçu pulp, F2 containing 10% pulp, and F3 containing 20% pulp. The moisture, acidity, and lipid contents were within the parameters allowed by current legislation for the identity and quality of dulce de leche (maximum of 30%, 5%, and 9%, respectively) in all formulations, while the ash content in this study (between 4.85% and 10.42%) exceeded the limit set by legislation (up to 2% mineral content).

Resultados e Discussão

The presence of Salmonella, total coliforms, and thermotolerant coliforms was not detected, indicating the safety of the food and its production process.

Conclusão

Sensory analysis using the
nine-point hedonic scale method showed notable acceptance of the doce de leite, with
formulation F2 (10% cupuaçu pulp) showing the best acceptability. Thus, it was possible
to develop a tasty, nutritious, and innovative product, allowing it to showcase the potential
of the Amazon region.