Elaboração de doce de leite pastoso enriquecido com diferentes concentrações de argila.

Abstract

Milk is an important food produced and commercialized mainly in Argentina and Brazil. It is a product obtained by the cooking of milk added with sucrose, which acquires characteristic coloration, texture and taste as a function of non-enzymatic darkening reactions and is highly appreciated by consumers. According to Ordinance No. 354 of September 4, 1997, pasty pastry must contain maximum moisture contents of 30 and ash of 2.0% (w / w). The minimum protein content should be 5.0% (w / w) and the grease content should be between 6.0 and 9.0% (w / w). Clays are used as adsorbents in bleaching processes in the textile and food industry, in soil remediation processes and in landfills. The possibility of chemical modification of clays allows the development of their use for various types of technological applications, adding value to this abundant natural resource. Geologically, the bentonites were formed from ashes or volcanic rocks. In Brazil the dulce de leche is included in several menus or being ingredient for another product, thus, dulce de leche can be enriched with other products to acquire nutrients. Therefore, the present work had the objective of elaborating and characterizing pastry milk enriched with clay.