Abstract The research aimed to evaluate the behavior of different concentrations of lutein added in sheep milk yogurt. The work verified the effect on acidity, pH, color, lutein degradation, and recovery during storage. Different added lutein concentration into yogurt were compared: 0.00 mg; 3.0 mg; 3.45 mg; and 3.9 mg (·100 mL-1). Analyzes were performed on days 1st, 15th, 30th, and 45th of refrigerated storage (5 °C). Lutein did not influence fermentation patters, but post acidification was observed, mainly in groups with the highest lutein concentrations. The amount of lutein recovered was different between groups (P < 0.05) due to treatment. Some differences (P < 0.05) in the same treatment occurred over time, tending to decrease lutein recovery. For all treatments, up to the end of storage, the final amount of lutein characterized the product as a nutritional source of this element. However, lutein recovery in G4 has reached the minimum daily intake recommended by researchers for health benefits. Recovery ranged from 81.9 ± 0.76·100-1 (w·w-1) to 76.31 ± 1.07·100-1 (w·w-1) on the storage period. L* has no difference (P > 0.05) between groups with different added lutein concentrations. In contrast, a*, b*, c*, and YI (yellowness index) were different (P < 0.05).

Abstract Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibility and calcium partition in Minas Padrão cheese over its ripening period for experimentally obtained samples. The cheese of the study has been manufactured using two different technologies (A and B). Also to evaluate the evolution of pH over cheese ripening and the influence of calcium partitions in its bioaccessibility along the cheese ripening period. The mean values found for total calcium content were (549 mg⋅100 g-1 – A and 644 mg⋅100 g-1 – B). For calcium in the aqueous phase on average 460 mg⋅100 g-1 – A and 404 mg⋅100 g-1 – B. These and other changes found are possibly due to physicochemical and biochemical changes, especially with respect to pH variations. Calcium bioaccessibility decreased in the beginning and then incresed in the end of the ripening period. The results obtained in this work hopefully may allow further studies and the development of products in which calcium bioaccessibility might be indicated on the product`s label accordingly to its ripening time.

Abstract Dulce de leche is an evaporated dairy product that can be manufactured in different types of pots or pans. The manufacturing endpoint for dulce de leche can be determined by measuring the soluble solids content. We investigated the evaporation rates and the evaporative capacity of atmospheric pressure evaporators (pans) during the manufacture of dulce de leche. During manufacturing, four different formulations were subjected to soluble solids content determination by refractometry. In addition, the mass balance was used to determine the yield and evaporation rate. A low coefficient of variation and amplitude was found for soluble solids content, indicating standardization and uniformity during fabrication. We also observed a gradual increase in the latter throughout manufacture, without significant differences between the times. The evaporated water mass rate and its respective equation allow to reproduce the same characteristics of the experimental product in experimental and industrial production of dulce de leche.

RESUMO Produzido e comercializado na América Latina, o doce de leite é muito apreciado por seus consumidores, com grande importância para o mercado brasileiro. A padronização das características desse produto, assim como sua adequação ao que é preconizado pelo Regulamento Técnico de Identidade e Qualidade, é dificultada pela grande diversidade cultural e variações tecnológicas da sua produção. Por essa razão, o estudo das características físico-químicas e reológicas do doce de leite torna-se de grande importância para se alcançar uniformidade, principalmente pela escassez de literatura técnica e científica sobre este produto. Neste trabalho, objetivou-se avaliar e relacionar os atributos físico-químicos e de textura. Foram analisadas doze marcas de doce de leite quanto aos teores de umidade, atividade de água e análise de textura, com posterior análise estatística dos dados. A análise estatística descritiva para os atributos de textura mostrou elevada variação entre as amostras. Quanto ao teor de umidade, 51,11% das amostras tiveram resultados em desacordo com os padrões legais vigentes. As análises realizadas apresentaram resultados de HMF livre e total elevados. Pela Análise de Componentes Principais (PCA), verificou-se que a principal fonte de variação e de contribuição para agrupamento das marcas avaliadas está relacionada com os elementos que compõem as características reológicas do produto. Os resultados mostraram elevada correlação entre atividade de água, umidade e atributos reológicos. A combinação dos atributos físico-químicos e reológicos mostra-se útil para caracterização e avaliação da qualidade do doce de leite. Os resultados obtidos neste trabalho contribuem para ampliar os conhecimentos científicos e podem servir de subsídios para as indústrias de laticínios e a comunidade.

ABSTRACT The Dulce de Leche, a product which is marketed and produced in Latin America, is much appreciated by consumers, with great importance for the Brazilian market. The standardization of the characteristics of this product as well as the suitability for recommendations of the Technical Identity and Quality Regulation becomes difficult due to the large cultural diversity and technological changes. In this context, the study of physical-chemical and rheological characteristics the Dulce de Leche becomes of great importance to achieve such uniformity, mainly by the lack of technical and scientific literature about this product. This work aimed to evaluate and relate the physical-chemical and texture attributes. Twelve Dulce de Leche brands were analyzed to moisture, water activity and texture analysis with statistical analysis of the data. Descriptive statistical analysis for texture attributes showed high variability between samples. As for the moisture content, 51.11% of the samples were outside the statutory standards. The analysis had results of free HMF and elevated totals. Through the Principal Component Analysis (PCA) it was found that the main source of variation and contribution to group of the appraised brands is related to the elements that make up the rheological characteristics of the product. The results showed high correlation between water activity, moisture and rheological attributes. The combination of physical, chemical and rheological attributes were shown to be useful for characterization and evaluation of Dulce de Leche quality. These results expand scientific knowledge about Dulce de leche favoring the dairy industry and the scientific community.