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

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

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 con...

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Bibliographic Details
Main Authors: Ana Beatriz Ferreira Costa, Maria Eduarda Duarte de Oliveira, Emanuel Neto Alves de Oliveira, Álvaro Gustavo Ferreira da Silva, Bruno Fonsêca Feitosa, Jayuri Susy Fernandes de Araújo, Mônica Tejo Cavalcanti
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Journal of Agriculture and Food Research
Subjects:
Coffea
Dairy products
Physicochemical analysis
Sensory acceptance
Theobroma cacao
Online Access:http://www.sciencedirect.com/science/article/pii/S2666154323002910

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http://www.sciencedirect.com/science/article/pii/S2666154323002910

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