2025-03-132025-03-132023-11-30NAZARÉ, Denise Alves; SOUZA, Tainá dos Santos. Elaboração e caracterização físico-química, microbiológica e sensorial de doce de leite pastoso com três tipos de açúcares e um poliol. 2023. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) – Universidade do Estado do Pará, Belém, 2023.https://bibliotecadigitaldetcc.uepa.br/handle/riuepa/533Widely consumed and sold in Latin America, dulce de leche is a product basically obtained by concentrating fluid milk and sucrose. With the aim of offering new product possibilities, the objective of this work was to develop 4 formulations of dulce de leche with different types of sugar, 2 with reduced sugar content, demerara sugar (DLD) and brown sugar (DLM), a sugar free formulation with xylitol polyol (DLX), in addition to dulce de leche with refined sugar (DLR). Physicochemical, microbiological and sensory analyses were carried out on the formulations. In moisture analysis, the values obtained ranged from 28 to 39,03 and the DLR formulation differed from the other samples (p<0,05). In the protein analysis, DLX showed a significant difference in relation to the samples with sucrose (DLR, DLD and DLM) with a content above the minimum required. The mean values obtained for ash ranged from 2,19 to 2,70 and differed from each other (p<0,05). For carbohydrates, the four formulations had results similar to those found in the literature and DLX had lower values than the other sweets, differing with 5% probability. The acidity values obtained were in accordance with the legislation, but DLR and DLX obtained a significant difference in relation to the other sweets, and DLD and DLM were statistically equal. The values found for pH and soluble solids content were similar to those found in the literature. The results of the microbiological analyses are in accordance with the standard established by the current legislation. The sensory acceptance for the attributes of appearance, color, aroma and overall impression showed no significant difference between the formulations, while the attributes of taste and texture differed by 5%. The physicochemical, microbiological and sensory characteristics of the formulations proved to be satisfactory and promising, becoming an alternative for the public who have some kind of dietary restriction and/or who want a healthier diet. They can also be used as parameters for future research.Língua PortuguesaAbertoDulce de lecheCarbohydratesSubstituteXylitolSucroseTrabalho de Conclusão de Curso (TCC)