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The objectives of this work were to determine the gelatinization temperature of jackfruit starch and to compare the effect of pH on the viscosity and density of different botanical sources of starch pastes. The study was conducted according to a three × four factorial design with three repetitions, being three levels for the starch paste (jackfruit seed, corn and cassava) and four levels for pH (3.4; 4.4; 5.4 and 7.0). The results showed a gelatinization temperature (GT) of jackfruit seed starch ranging from 75 to 80 °C, superior to GT range of common starch sources. Density of all starch pastes increased with pH. The effect of the kind of starch was not significant (P > 0.05). Viscosity of corn and cassava starch pastes varied with pH according to quadratic models. The viscosity of seed starch paste from jackfruit did not significantly vary with pH, indicating acid resistance.

Researches that contribute to a better technological use of the goat milk are still necessary. In this context, the present work had as objective the sensory evaluation of three formulations of Doce de Leite as well the influence of these formulations in processing time. The employed formulations contained cow milk (A), cow milk and goat milk in same proportions (B) and goat milk (C). The samples were submitted to an acceptance test and it was verified significant difference (P < 0.05) among the formulations. A Tukey test (P < 0.05) indicated that formulation B presented better acceptance in relation to formulation A. Statistically, the formulation C was not different to formulation B neither formulation A. It was also verified that formulation C presented smaller processing time, having a linear relationship between the soluble solids content and the processing time for the three formulations. © 2005 Altaga. All rights reserved.Son necesarias investigaciones cientificas que contribuyan a un mejor uso tecnologico de la leche de cabra. En este contexto, el presente trabajo tiene como objetivo la evaluacion sensorial de tres formulaciones de dulce de leche y la influencia de estas formulaciones en el tiempo de procesamiento. Las formulaciones empleadas fueron leche de vaca (A), leche de vaca y leche de cabra en las mismas proporciones (B) y leche de cabra (C). Las muestras se sometieron a un test de aceptacion y se verifico una diferencia significativa (P < 0.05) entre las formulaciones. El test de Tukey (P < 0.05) indico que la formulacion B presento mejor aceptacion que la formulacion A, y estadisticamente la formulacion C se situo entre las otras formulaciones. Tambien fue verificado que la formulacion C presento un tiempo de proceso menor, obteniendose una relacion lineal entre el contenido de solidos solubles y el tiempo de procesamiento para las tres formulaciones. © 2005 Altaga. Todos los derechos reservados.Palabras clave: Evaluacion sensorial, leche de cabra, dulce de leche, tiempo de procesamiento.Son necesarias investigacions cientificas que contribuian a un mellor uso tecnoloxico do leite de cabra. Neste contexto, o presente traballo te como obxetivo a avaliacion sensorial de tres formulacions de doce de leite e a influencia destas formulacions no tempo de procesamento. As formulacions empregadas foron leite de vaca (A), leite de vaca e leite de cabra nas mesmas proporcions (B) e leite de cabra (C). As mostras someteronse a un test de aceptacion e verificou-se unha diferencia significativa (P < 0.05) entre as formulacions. O test de Tukey (P < 0.05) indicou ca formulacion B presentou mellor aceptacion ca formulacion A, e estadisticamente a formulacion C situouse entre as outras formulacions. Tamen foi verificado ca formulacion C presentou un tempo de proceso menor, obtendose unha relacion lineal entre o contido de solidos solubles e o tempo de procesamento para as tres formulacions. © 2005 Altaga. Todolos dereitos reservados.Palabras clave: Avaliacion sensorial, leite de cabra, doce de leite, tempo de procesamento.