Evaluación del dulce de leche de coco (Cocos nucifera l) con la adición de sucralosa en diferentes niveles

Abstract

Nowadays, there is growing concern regarding the increase in chronic non-communicable diseases such as diabetes. For this reason, innovations in the food products formulation with reduced sugar content are necessary. Consequently, this research aimed to evaluate coconut caramelized milk formulated with different levels of sucralose. Several treatments were formulated with the addition of sucralose (1%, 2%, and 3%) compared to a control treatment with sucrose, each with four repetitions. A completely randomized design and analysis of variance (ANOVA) with mean separation using Tukey's test (P < 0.05) were essential for statistical analysis. Also, physicochemical analyses (moisture, dry matter, total sugars, ash, pH, acidity, °Brix, and protein) and sensory analysis included a 5-point hedonic scale. The findings showed that all variables, except acidity, presented highly significant differences (P < 0.01) due to the inclusion of different levels of sucralose. The coconut caramelized milk with 2% sucralose demonstrated the best characteristics, with the following values: moisture (49.73%), dry matter (50.28%), total sugars (23.32%), ash (2.75%), pH (6.65), acidity (0.25), °Brix (45.10), and protein (8.11%). Regarding sensory analysis, the treatments having 1% and 2% sucralose exhibited the best characteristics. The benefit/cost ratio was highest with the 1% sucralose treatment, yielding a profit of 0.22 cents for every dollar invested. It was determined that the optimal level of sucralose addition is 2%, resulting in a product with a low content sugar and low caloric content.