Dulce de Leche, a typical product of Latin America: Characterisation by physicochemical, optical and instrumental methods
| Autor: | Marion Pereira da Costa, J.A.A. Lavorato, Maria Lúcia Guerra Monteiro, L.V. Gaze, C. A. Conte Junior, Adriano G. Cruz, Renata S.L. Raices, Mônica Q. Freitas |
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| Rok vydání: | 2015 |
| Předmět: |
Potassium
Carbohydrates Color chemistry.chemical_element Food Contamination Lactose Titratable acid Gas Chromatography-Mass Spectrometry Analytical Chemistry Animals Food science Routine analysis Water content Chromatography High Pressure Liquid Principal Component Analysis Phosphorus Sodium General Medicine Hydrogen-Ion Concentration Glucose Latin America Milk chemistry Calcium Dairy Products Brazil Food Analysis Food Science |
| Zdroj: | Food Chemistry. 169:471-477 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2014.08.017 |
| Popis: | The physicochemical profile of Dulce de Leche (DL) was determined by both routine analysis and others techniques (HPLC, GC-MS and ICP-OES). Seven Brazilian commercial brands were characterised for moisture content, protein, fat, ash, pH and titratable acidity, mineral content (sodium, potassium, calcium, and phosphorus), colour parameters and instrumental analysis (carbohydrates content and volatile compounds). Overall, extensive variability among all the parameters evaluated were observed, suggesting different operational procedures in the dairy factories along the DL processing. In this sense, an increase of intrinsic quality of DL is related closely the standardization of operational parameters using during the manufacture. |
| Databáze: | OpenAIRE |
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