Results 91 to 100 of about 174 (109)

Note: Color development rate in dulce de leche

Food Science and Technology International, 1995
The time necessary to obtain the characteristic dulce de leche color at different temperatures was studied. Samples were held at constant temperature until they reached a standard prescribed color. Sensorial analysis of the final color of the samples was performed in order to detect any difference.
M.S. Pauletti, E. Castelao, N. Sabbag, Y S. Costa   +3 more
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PREFERENCE MAPPING OF TEXTURE OF DULCE DE LECHE

Journal of Sensory Studies, 2006
ABSTRACT The texture of 12 commercial samples of dulce de leche was characterized by means of texture profile analysis. Two sensory manual texture attributes (hardness and ropiness) were evaluated by a panel of 11 trained assessors. A panel of 50 consumers evaluated the texture acceptability of the samples using a 9‐point structured scale.
GASTÓN ARES, ANA GIMÉNEZ, ADRIANA GÁMBARO   +2 more
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CONSUMER PERCEPTION OF SANDINESS IN DULCE DE LECHE

Journal of Sensory Studies, 2008
ABSTRACT Sandiness, one of the most common defects of dulce de leche, is caused by lactose crystallization. In order to study consumer reaction to the presence of different levels of this defect, survival analysis statistics was applied to the consumer acceptance/rejection data of the samples.
ANA GIMÉNEZ, GASTÓN ARES, ADRIANA GÁMBARO   +2 more
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Clove and cinnamon essential oils in dulce de leche

Nutrition & Food Science, 2017
Purpose The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche. Design/methodology/approach Dulce de leche samples were produced from various essential oil (EOs), control (no EO), clove, cinnamon and a clove and cinnamon mixture. After manufacturing, the products were
Jessica Antigo, Lucineia Cestari, Monica Scapim, Suelen Siqueira dos Santos, Cristiane Feniman Moritz, Grasiele Scaramal Madrona   +5 more
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Advantages of using ohmic heating in Dulce de Leche manufacturing

Innovative Food Science & Emerging Technologies, 2020
Abstract Ohmic heating (OH, 0, 2, 4, 6, 8, or 10 V cm−1, 72 °C/15 s, 60 Hz) at Dulce de leche processing was investigated. The equipment consisted in an ohmic heating chamber, and rectangular 316 stainless steel electrodes positioned 10 cm apart. OH-treated milk resulted in improvements in the quality parameters of Dulce de leche, with a decrease in ...
Ramon Silva, Ramon S. Rocha, Jonas T. Guimarães, Celso F. Balthazar, Tatiana C. Pimentel, Roberto P.C. Neto, Maria Inês B. Tavares, Erick A. Esmerino, Maria Carmela K.H. Duarte, Mônica Q. Freitas, Paulo Henrique F. Silva, Leandro P. Cappato, Renata S.L. Raices, Marcia C. Silva, Adriano G. Cruz   +14 more
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Technological benefits of using inulin and xylooligosaccharide in dulce de leche

Food Hydrocolloids, 2021
Abstract The addition of prebiotic ingredients (inulin or xylooligosaccharide, XOS, 2.5 g/100 g) on the quality parameters of Dulce de Leche (DL) was evaluated. Gross composition, hydroxymethylfurfural (HMF) values, rheological tests (texture profile analysis, TPA), color parameters, water mobility (TD-NMR), fatty acid profile, and crystal size ...
Ludmila S. Leddomado, Ramon Silva, Jonas T. Guimarães, Celso F. Balthazar, Gustavo L.P.A. Ramos, Mônica Q. Freitas, Maria Carmela K.H. Duarte, Roberto P.C. Neto, Maria Inês B. Tavares, Tatiana C. Pimentel, Paulo Henrique F. Silva, Renata S.L. Raices, Marcia Cristina Silva, Adriano G. Cruz, Erick A. Esmerino   +14 more
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Sugar formulation effect on available lysine content of dulce de leche

Journal of Dairy Research, 1999
Dulce de leche is a dairy-based confectionery product, widely consumed in Argentina and other Latin American countries as filling or topping for desserts, cakes and biscuits (Hansen, 1978; Bouzas, 1997). It is prepared by heat concentration of whole milk with added sucrose until it reaches 700 g total solids/kg dulce de leche.
L S, Malec, R A, Llosa, M S, Vigo
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INSTRUMENTAL METHODS TO CHARACTERIZE NONORAL TEXTURE OF DULCE DE LECHE

Journal of Texture Studies, 2006
ABSTRACT Three different instrumental texture methods (vane yield stress determination, forward extrusion and penetration tests) were used to characterize nonoral texture of 13 commercial samples of dulce de leche, a type of sweetened condensed milk.
GASTÓN ARES, ANA GIMÉNEZ, ADRIANA GÁMBARO   +2 more
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5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche

Journal of Dairy Research, 2019
AbstractThe work described in this Research Communication concerns the production of Dulce de leche (DL), that is a traditional product from South America obtained by concentration. Maillard reaction (MR) products are mainly responsible for the formation of color and flavor in this product.
Júlia d'Almeida, Francisquini, Júlia, Rocha, Evandro, Martins, Rodrigo, Stephani, Paulo, Henrique Fonseca da Silva, Isis Rodrigues, Toledo Renhe, Ítalo, Tuler Perrone, Antônio, Fernandes de Carvalho   +7 more
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Influence of temperature on accelerated lactose crystallization in dulce de leche

International Journal of Dairy Technology, 2008
The aims of the present work were to study the crystallization of lactose in dulce de leche and to evaluate the influence of temperature on this process. Samples of approximately 1 g were placed in plastic containers and stored at –5, 5, 20 and 35°C for 25 days. Lactose crystal and lactose crystal agglomerate numbers and size were measured by using an
GASTÓN ARES, ANA GIMÉNEZ
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