Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product [PDF]
Molecules, 2019 Melanoidins, the brown-colored compounds formed through the Maillard reaction, are responsible for color development in dulce de leche (DL), a popular confectionary dairy product in the Río de la Plata region, particularly in Uruguay and Argentina ...
Guillermo Moyna, Fernando Ferreira
exaly +4 more sources
Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter [PDF]
Frontiers in Nutrition, 2021 The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5,
Analía Rodríguez +7 more
doaj +2 more sources
Characterization of Lactose-Free Dulce de Leche
Turkish Journal of Agriculture: Food Science and Technology, 2023 The aim of the study is to be determine the effect of lactose hydrolysis and sugar content on physicochemical properties, sensory profile and HMF (5-hydroxymethylfurfural) content in Dulce de Leche (DL).
Olcay Mercan, Zerrin Yüksel
doaj +3 more sources
The Content of Dietary Melatonin in 119 Food Items and Its Relationship With Chronic Diseases: Results of the CUME+ Study. [PDF]
J Hum Nutr DietABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Zanirate GA +4 more
europepmc +2 more sources
Preferred Attribute Elicitation (PAE) in the Sensory Descriptive Analysis of Foods: A Deep Comprehensive Review of the Method Steps, Application, Challenges, and Trends. [PDF]
Compr Rev Food Sci Food SafABSTRACT Descriptive analysis (DA) is the gold standard for sensory profiling due to its robustness and reliability. However, its high cost, time demand, and labor intensity limit routine applications in the food industry. Rapid Sensory Profiling Techniques (RSPTs) have emerged as faster, less resource‐intensive alternatives to address these challenges.
da Silva IBG +5 more
europepmc +2 more sources
Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute. [PDF]
Food Sci Nutr, 2021 Blurb for etocSweetened condensed milk (SCM) is a dairy product obtained by evaporating some water from skim milk or whole milk with adding sugar. In the present study, the effect of sugar replacement and enrichment with cinnamon extract (CE) on the physicochemical, functional, and organoleptic properties of sweetened condensed milk (SCM) and the ...
Jouki M, Jafari S, Jouki A, Khazaei N.
europepmc +2 more sources
Sensory Shelf Life of Dulce de Leche [PDF]
Journal of Dairy Science, 2004 The objectives of this research were to determine the sensory cutoff points for dulce de leche (DL) critical descriptors, both for defective off-flavors and for storage changes in desirable attributes, and to estimate the shelf life of DL as a function of storage temperature.
L, Garitta, G, Hough, R, Sánchez
exaly +3 more sources
Preference mapping of dulce de leche commercialized in Brazilian markets [PDF]
Journal of Dairy Science, 2015 Dulce de leche samples available in the Brazilian market were submitted to sensory profiling by quantitative descriptive analysis and acceptance test, as well sensory evaluation using the just-about-right scale and purchase intent. External preference mapping and the ideal sensory characteristics of dulce de leche were determined. The results were also
Daniel Granato, R N Cavalcanti
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International Journal of Food Science and Technology, 2021 Evolution of VOCs during dulce de leche processing by PTR‐MS. Summary The capacity of a direct injection mass spectrometer based on proton transfer reaction (PTR‐MS) to monitor the transient changes of the volatile organic compounds (VOCs) during dulce de leche production was investigated.
Mohammad Asaduzzaman +2 more
exaly +2 more sources
SISTEMA DE PRODUCCIÓN A PEQUEÑA ESCALA DE DULCE DE LECHE CAPRINO EN COSTA RICA
Agronomía Mesoamericana, 2012 Sistema de producción a pequeña escala de dulce de leche caprino en Costa Rica. El objetivo de este trabajo fue implementar un estudio de factibilidad para la diversifi cación productiva y comercial de un sistema caprino a través de la producción de ...
David Mora Valverde
doaj +6 more sources