Utilization of pumpkin and squash fruits in the production of sweet condensed caramelized milk "dulce de leche" with coconut

Authors

  • G.de Souza Instituto de Tecnologia de Alimentos
  • A.J.de Oliveira Universidade de São Paulo; E.S.A. Luiz de Queiroz; Departamento de Tecnologia Rural
  • I. Shirose Instituto de Tecnologia de Alimentos
  • J.L.E.do Valle Instituto de Tecnologia de Alimentos
  • C.R.L. Carvalho Instituto de Tecnologia de Alimentos

DOI:

https://doi.org/10.1590/S0071-12761990000200019

Keywords:

"dulce de leche", pumpkin, squash

Abstract

Pumpkin and squash were studied in the production of sweet condensed caramelized milk "dulce de leche". The following treatments were studied: 1) pumpkin pulp, 2) squash pulp and 3) pumpkin and squash pulps. Experimental results showed that pumpkin pulp is the preffered one to be mixed with the "dulce de leche"; next is the mixture of the two pulps. The product containing squash pulp as well as the product containing pumpkin and squash pulps was classified in the degree of appreciation between "like" and "like very much". On the other hand the product with pumpkin pulp was classified in the degree of appreciation "indiferent". The most important attribute in the discrimination of the samples was the flavour.

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Published

1990-01-01

Issue

Vol. 47 No. 2 (1990)

Section

Tecnologia de Alimentos

How to Cite

Souza, G., Oliveira, A., Shirose, I., Valle, J., & Carvalho, C. (1990). Utilization of pumpkin and squash fruits in the production of sweet condensed caramelized milk "dulce de leche" with coconut . Anais Da Escola Superior De Agricultura Luiz De Queiroz, 47(2), 609-623. https://doi.org/10.1590/S0071-12761990000200019