We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
The effect of induced crystallization of lactose on dulce de leche properties.
- Authors
Netto, Gabriel Gama; Francisquini, Júlia d'Almeida; de Carvalho, Antônio Fernandes; Stephani, Rodrigo; Perrone, Italo Tuler
- Abstract
This study evaluated the effect of induced crystallization of lactose, by adding lactose crystals at different temperatures, on the texture and physicochemical, colorimetric, rheological behavior of dulce de leche. Three different samples of dulce de leche were produced: control TRT1 (filling 70–75 °C after cooking) and two treatments varying the conditions of forced crystallization of lactose TRT2 (25 °C/90 min) and TRT 3 (35 °C/30 min. and at 25 °C/60 min). There were no significant changes in physicochemical characteristics, but crystallization altered the dulce de leche colors parameters. Microscopy indicated the formation of three groups of crystallization profiles according to the size and distribution of lactose crystals, which showed a significant decrease (p < 0.05) in some textural parameters in the treatments with induced lactose crystallization. All treatments showed pseudoplastic behavior in the flow curves and the data were adjusted to the Power Law model, but there were significant differences in the consistency index (K) and flow behavior index (n). The treatments with induced crystallization showed different behavior in the dynamic rheological test, however, the TRT3 was the closest to the control, possibly due to its crystallization profile.
- Subjects
LACTOSE; CRYSTALLIZATION; DYNAMIC testing; GROUP formation
- Publication
European Food Research & Technology, 2023, Vol 249, Issue 2, p283
- ISSN
1438-2377
- Publication type
Article
- DOI
10.1007/s00217-022-04115-7