| Autor: |
Barrios-Rodríguez YF; Chemical Engineering and Bioprocess Department, Pontificia Universidad Católica de Chile.; Centro Surcolombiano De Investigación En Café 'CESURCAFÉ', Universidad Surcolombiana, Neiva, Colombia., Barrera Morelli J; Chemical Engineering and Bioprocess Department, Pontificia Universidad Católica de Chile., Zúñiga RN; Department of Biotechnology, Universidad Tecnológica Metropolitana, Santiago, Chile.; Programa Institucional De Fomento a La Investigación, Desarrollo E Innovación, Universidad Tecnológica Metropolitana, Santiago, Chile., Pedreschi Plasencia F; Chemical Engineering and Bioprocess Department, Pontificia Universidad Católica de Chile., Mariotti Celis MS; Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Finis Terrae, Santiago, Chile.; Programa Institucional De Fomento a La Investigación, Desarrollo E Innovación, Universidad Tecnológica Metropolitana, Santiago, Chile. |
| Jazyk: |
angličtina |
| Zdroj: |
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2021 Jul; Vol. 38 (7), pp. 1118-1125. Date of Electronic Publication: 2021 Apr 16. |
| DOI: |
10.1080/19440049.2021.1905187 |
| Abstrakt: |
This work assessed the effect of formulation and heat treatment on the formation of HMF, non-enzymatic browning and rheology of dulce de leche (DL). Laboratory scale trials were developed with different DL formulas: whole powdered milk, skimmed milk, and lactose-free skimmed milk, and added sucrose, subjected to different processing temperatures (110°C, 120°C, and 130°C). Additionally, an alternative formulation was designed in which half the sucrose was replaced by 50% tagatose. DL samples were compared with three commercial products in terms of water activity, soluble solids content, pH, colour, apparent viscosity, and HMF concentration. HMF formation in DL was mitigated (35%) in a lactose-free formulation by lowering the process temperature. Moreover, HMF formation was reduced up to 80% replacing sucrose by tagatose without affecting the quality parameters (pH, soluble solids, colour, and apparent viscosity). Decrease in processing temperature and the use of tagatose are viable alternatives for HMF mitigation in DL. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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