Adición de harina de amaranto (Amaranthus caudatus L) en la producción de dulce de leche

Abstract

The objective of the present investigation was to evaluate the effect of amaranth flour in concentrations of 3%, 5% and 8% on the physicochemical and sensory characteristics in the production of dulce de leche. Its effect on soluble solids in each treatment was evaluated and for non-parametric statistics the sensory analysis was used using the Kruskal Wallis test at 0.05% significance, the comparison of results was determined using the IMB SPSS software. By means of a hedonic test with a 7-point scale, the panelists not entering the Agricultural Engineering career, evaluated in terms of quality the attributes, color; odor; flavor and texture The best treatment was T1 (3% HDA) with a category of “I like it moderately and I dislike it”, a concentration of 52 °Brix and microbiologically absence of molds and yeasts, it is concluded that the addition of amaranth flour in the Preparation of dulce de leche influenced the concentration of soluble solids and to a lesser amount of amaranth flour in formula greater is the degree of acceptance by consumers, this product meets the quality parameters present in INEN 700.

Keywords

• sensory analysis
• caramel
• amaranth flour
• soluble solids