Yeison Fernando Barrios-Rodríguez, Josefina Barrera Morelli, Rommy N Zúñiga, Franco Pedreschi Plasencia, María Salomé Mariotti Celis
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...
July 2021: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment