Cappuccino-flavored dulce de leche: Development, characterization and correlation analysis

Abstract

The objective was to develop cappuccino-flavored dulce de leche (DL), and to evaluate the effect of the different contents of instant coffee and cocoa powder on the proximate composition, physicochemical and sensorial characteristics. Six cappuccino sweet formulations were produced, differing in concentrations of instant coffee (2.5, 5.0 and 7.5 g) and cocoa powder (50, 100 and 150 g). The addition of cocoa powder and instant coffee added value to DL-based formulations. Calories ranged from 300.80 to 302.88 kcal 100 g−1, which is equivalent to approximately 15% of a balanced diet at 2000 kcal day−1 (100 g portion). The calories parameter was also positively correlated (p 90%) and purchase intentions, represented by the term “would certainly buy” > 60%. The elaboration of cappuccino sweet was feasible, being able to be a nutritious and tasty gastronomic option for the tables of different social classes.

Keywords

• Coffea
• Dairy products
• Physicochemical analysis
• Sensory acceptance
• Theobroma cacao