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The study aimed to verify the sensory acceptability of dulce de leche formulations elaborate with cheese whey (CW) type minas frescal in natura and determine the physicochemical composition of the standard formulation, and those with a higher level of addition of CW and similar acceptance. Were drawn up five formulations of sour candies and F1 (0%) and the other containing 45, 50, 55 and 60% of CW. In physicochemical analyses were determined the moisture content, ash, proteins, lipids, carbohydrates and calories. The sensory results showed that the formulations showed no statistical difference for the appearance, aroma, texture and color. However, F5 showed less acceptance for taste, global acceptance and purchase intent. It was found by physicochemical analysis of standard samples and 55% of CW that higher levels of ash, carbohydrates and calories were found in the formulation with CW, however the pattern showed higher amounts of moisture, protein and lipids. The preparation of the products showed that the level of addition to 55% CW in dulce de leche was the most accepted by the panel from among those containing this ingredient, resulting in sensory acceptance similar to standard product with good expectations of sales.

Effect of addition of whey cheese in dulce de leche formulations: sensory and physicochemical analysis