Results 161 to 170 of about 964 (195)

Lubricated squeezing flow viscometry for dulce de leche (milk sweet) Viscometría de extensión biaxial sin fricción de dulce de leche

Food Science and Technology International, 2000
Commercial samples of dulce de leche (milk sweet, caramel jam) of two types, made by two different manufacturers were squeezed between two parallel Teflon® plates, 64 mm in diameter. The initial height of the samples was about 8 mm and they were compressed to 0.4 mm at rates of 0.1, 0.2, 0.3 and 0.4 mm/s. After the samples had reached the final height,
Maria G Corradini, Micha Peleg
exaly   +2 more sources

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
Gaston Ares, Ana Giménez
exaly   +2 more sources

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.
Gaston Ares, Adriana Gambaro
exaly   +2 more sources

Transient changes of volatile organic compounds (VOCs) during dulce de leche preparation by a direct injection mass spectrometer based on proton transfer reaction (PTR‐MS)

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.
, Md Azizul Haque, Ksenia Morozova
exaly   +2 more sources

Dulce de leche – Confiture de lait

Agroalimentaire, 2021
Cette fiche procede concerne le dulce de leche (litteralement douceur lactee) ou confiture de lait qui est un produit majoritairement consomme en Amerique du sud. Si dans le reste du monde le lait concentre sucre doit rester blanc, a l'inverse, ce produit subit un brunissement non enzymatique qui lui donne sa couleur et sa saveur typique de caramel ...
openaire   +1 more source

Influence of sucrose reduction on fouling during the production of dulce de leche

Journal of Dairy Research, 2021
AbstractIn this Research Communication we focus the food industry´s broad tendency to decrease sugar content in food products onto dulce de leche (DL) and examine the influence of sucrose reduction on the detrimental deposits formed during the production process.
Erica F, Mauricio, Júlia D A, Francisquini, Igor L, de Paula, José C C, de Cezarino Junior, Luiz F C, de Oliveira, Rodrigo, Stephani, Antônio F, De Carvalho, Ítalo T, Perrone   +7 more
openaire   +2 more sources

Pathogenic microorganism survival in dulce de leche

Food Control, 2010
Abstract In order to evaluate the survival of Salmonella typhimurium, Listeria monocytogenes, Escherichia coli O157:H7 and Staphylococcus aureus in dulce de leche, aliquots of this sweet were experimentally contaminated with these pathogenic microorganisms at 103 (C1) and 101 (C2) bacterial cells per gram, and later analysed to evaluate microorganism
Denise Hentges, Daiani Teixeira da Silva, Priscila Alves Dias, Rita de Cássia dos Santos da Conceição, Miriam Nunes Zonta, Cláudio Dias Timm   +5 more
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +1 more source

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
openaire   +1 more source