Doce de leite bovino com farinha da semente de moringa (Moringa Oleífera Lam).

Abstract

Dulce de leche, a highly consumed dairy dessert in Latin American countries, is obtained from the evaporation of water from milk with added sugar. To meet the needs and satisfaction of consumers, the food industry needs to adapt and develop products that are not only tasty, but also that generate health benefits for consumers. In this sense, the idea arises to develop a bovine dulce de leche with the addition of moringa seed flour (Moringa Oleifera Lam), a highly valued plant due to its nutritional composition, from leaves to roots due to its high medicinal value. Given the above, the objective of this work was to develop and characterize the bovine dulce de leche with moringa seed flour (Moringa Oleifera Lam), evaluating its storage for a period of 45 days. Three formulations were elaborated, being the control formulation, with 1% and 2% addition of moringa seed flour (Moringa Oleifera Lam). For the characterization of the prepared sweets, physical-chemical analyzes were carried out (humidity, fat, ash, acidity, pH, water activity (Aw), color and proteins), microbiological analyzes (MAPA, No. 354, of September 04 1997), texture profile and phenolic compounds. The addition of moringa seed flour in dulce de leche influenced all the parameters studied, mainly proteins, moisture, water activity (Aw), color, texture profile and phenolic compounds, with more expressive values in the formulation added with 2% of the flour. The microbiological analyzes indicated good hygienic-sanitary conditions of the prepared sweets and stability during storage. Therefore, the elaboration of dulce de leche with the addition of moringa seed flour stored for 45 days presents itself as a product with satisfactory properties, being a great alternative to add value to both products studied.