Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies

NATALIA RANALLI; LUZ ADORNATO; ALICIA NOEMÍ CALIFANO; SILVINA CECILIA ANDRÉS

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY

ITAL (Instituto de Tecnología de Alimentos)

Año: 2020

1516-7275

For the development of gelatinized dairy products that include emulsified pecan oil as unsaturated fatty acid source the incorporation of hydrocolloids becomes necessary and their properties must be carefully selected. This work aimed to study gelatinized candies made with 0% milk fat dulce de leche with pre-emulsified pecan nut oil using combinations of gelatin (4.67-7 g/100 g) and high methoxyl pectin (1.33-2 g/100 g) as gelling agents. The effect of different drying methods (vacuum-oven at 35 °C for 24 h and freeze-drying) was evaluated. Control samples without drying were also studied. Dehydration conditions significantly (P