Elaboração de leite condensado à base de extrato hidrossolúvel de coco para recheio de trufa

Abstract

The present work deals with the elaboration of a truffle, which is a sweet popularly known in Brazil, which uses condensed milk in its formulation. However, many people do not consume it due to adverse reactions to lactose and animal milk protein. In view of this, water-soluble vegetable extracts, also called vegetable milk, are an alternative to this type of milk that can be used in various recipes. In view of the above, this project aimed to develop a condensed milk based on water-soluble coconut extract as an alternative for the production of truffles, aimed at people who consume products for specific diets, with lactose intolerance and other dietary restrictions. The experiment was divided into five stages: development of condensed milk based on coconut extract, analysis of the proximate composition of the milk extract, preparation of truffles with coconut extract, microbiological analysis of the truffles and sensory analysis of the final product. The condensed milk produced with water-soluble coconut extract had the following proximate composition: moisture 28.72%, ash 0.26%, protein 2.5%, lipids 6.32% and total carbohydrates 60.80%. The truffles developed with this condensed milk had an acceptability rate of 83.19%. It is concluded that this condensed milk proved to be a good alternative for the production of truffle filling and of great relevance for those people who are vegetarians and, mainly, for the population who are lactose intolerant.