Results 171 to 180 of about 51,936 (204)

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

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
exaly   +2 more sources

Advantages of using ohmic heating in Dulce de Leche manufacturing

Innovative Food Science and 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
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
Gastón Ares
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.
Gastón Ares
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

Lactose-free Dulce de leche: compositional characterization, browning and texture profile

Journal of Dairy Research, 2021
AbstractOur objective was to elaborate lactose-free Dulce de leche (DL) and evaluate the influence of the hydrolysis of this sugar on the attributes of the products. Fluid milk used was divided into two portions and, in one of them, enzymatic hydrolysis of lactose was carried through. Next, the homogenization of milk was performed at 20 MPa.
Caroline Barroso Dos Anjos, Pinto, Isis Rodrigues Toledo, Renhe, Carolina Carvalho Ramos, Viana, Ítalo Tuler, Perrone, Luiz Fernando Cappa de, Oliveira, Rodrigo, Stephani   +5 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

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

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