| Autor: |
Renata Cristina Ferreira Bonomo, J. C. S. Carneiro, L. S. Soares, C. S. Leal, P. M. Lima, M. A. Wanderley, A. M. G. Costa, C. M. Veloso, Rafael da Costa Ilhéu Fontan, P. Bonomo |
| Rok vydání: |
2005 |
| Předmět: |
|
| Zdroj: |
Ciencia y Tecnologia Alimentaria. 4:315-318 |
| ISSN: |
1135-8122 |
| DOI: |
10.1080/11358120509487657 |
| Popis: |
Resumen Resumo Researches that contribute to a better technological use of the goat milk are still necessary. In this context, the present work had as objective the sensory evaluation of three formulations of Doce de Leite as well the influence of these formulations in processing time. The employed formulations contained cow milk (A), cow milk and goat milk in same proportions (B) and goat milk (C). The samples were submitted to an acceptance test and it was verified significant difference (P < 0.05) among the formulations. A Tukey test (P < 0.05) indicated that formulation B presented better acceptance in relation to formulation A. Statistically, the formulation C was not different to formulation B neither formulation A. It was also verified that formulation C presented smaller processing time, having a linear relationship between the soluble solids content and the processing time for the three formulations. © 2005 Altaga. All rights reserved. Son necesarias investigaciones cientificas que contr... |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
