Results 11 to 20 of about 964 (195)
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 +6 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 +2 more
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 +4 more sources
Study of Melanoidins of the Maillard Reaction in Dulce de Leche
Biology and Life Sciences Forum, 2022 “Dulce de leche” (DL) is a dairy product elaborated by milk and sucrose concentrated in favorable conditions for the Maillard Reaction (MR) [...]
Micaela Escobal +4 more
doaj +2 more sources
Revista do Instituto de Latícinios Cândido Tostes, 2017 The State of Minas Gerais is known for being the most traditional cheese producer in Brazil and part of those products are artisanal. About 90% of the milk used to produce cheese results in whey.
Fabiana Regina Lima +1 more
doaj +3 more sources
Storage time effect on ‘Dulce de leche’ characteristics with coffee and whey [PDF]
Acta Scientiarum: Technology, 2017 The ‘Dulce de leche’ (milk-based caramel sauce) is a product that has good chemical and microbiological stability, but low physical stability. Physical stability refers to the maintenance of fine texture, without the appearance of ‘grittiness’ given by ...
Larissa de Oliveira Ferreira Rocha +3 more
doaj +2 more sources
Características fisicoquímicas y sensoriales del dulce de leche caprino con inclusión de amaretto
Agronomía Mesoamericana, 2023 Introducción. A nivel mundial, los lácteos bovinos son prevalentes, por lo que existe la necesidad de estudios enfocados en leches menos tradicionales, como la caprina. Objetivo.
Pamela Malavassi-Conejo +3 more
doaj +5 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.
G Hough
exaly +3 more sources
Agronomía Mesoamericana, 2013 El objetivo de este trabajo fue determinar el efecto de la proporción de leche de vaca y leche de cabra en las características del dulce de leche. En la Universidad de Costa Rica y en el Instituto Nacional de Aprendizaje (enero de 2010 a mayo de 2011) se
Alejandro Chacón Villalobos +2 more
doaj +3 more sources