Characterization of Lactose-Free Dulce de Leche
DOI:
https://doi.org/10.24925/turjaf.v11i6.1074-1079.5942Keywords:
Dulce de leche, Maillard reaction, Lactose free products, HMF, Dairy productsAbstract
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). Lactose free (lactose-hydrolysed) dairy products as well as low sugar products have been developed to supply consumer demand. Two different sucrose concentrations, 16% and 20%, were used in milk jam samples produced by the traditional method. For the formation of desired colour and flavour in the Dulce de Leche, Maillard reaction products are mainly responsible. HMF is Maillard reaction indicator analysed in this work. Fat, protein, solid content, ash, lactic acid and pH analysis were carried out. Sucrose, glucose, fructose and lactose concentrations were determined. Lightness, yellowness and redness as colour parameters of DL samples were evaluated and sensory analyses were also performed. It has been revealed that lactose hydrolysis causes significant changes in the color parameters and sensory profile of the samples. In this study, less or no HMF was detected in the lactose hydrolyzed DL samples compared to the control samples.
References
AOAC. 2005. Official Methods of Analysis. 18th edn. Association of Official Analytical Chemists; Arlington, VA, USA.
AOAC. 2006. Official method 980.13, Fructose, Glucose, Lactose, Maltose, and Sucrose in Milk Chocolate: Liquid Chromatographic Method, in Official Methods of Analysis of AOAC International. Association of Official Analytical Chemists, Gaithersburg, MD.
Castelao E, Perin O, Reyna R, Sboido O, Bacheta JE, Pauletti M. 1977. Dulce de leche a partir de leche hidrolizada – Ensayo previo. Tecnologia de Alimentos, 2: 173–176.
Dekker PJ, Koenders D, Bruins MJ. 2019. Lactose-free dairy products: market developments, production, nutrition and health benefits. Nutrients, 11: 1-14, DOI: https://doi.org/10.3390/nu11030551
Francisquini J, Rocha J, Martins E, Stephani R, Silva HFP, Toledo Rehne I, Fernandes de Carvaho A. 2019. 5-Hydroxymethylfurfural Formation and Color Change in Lactose-hydrolyzed. Dulce de Leche. Journal of Dairy Research, 86(4): 477-482, DOI: https://doi.org/10.1017 /S0022029919000815
Gaze LV, Oliveira BR, Ferrao LL, Granato D, Cavalcanti RN, Júnior CC, Freitas MQ. 2015. Preference Mapping of Dulce de Leche Commercialized in Brazilian Markets. Journal of Dairy Science, 98(3): 1443-1454, DOI: http://dx.doi.org/ 10.1016/j.foodchem.2014.08.017
Gimenez A, Ares G, Gambaro A. 2008. Consumer Reactions to Changes in Sensory Profile of Dulce de Leche Due to Lactose Hydrolysis. International Dairy Journal, 18: 951-955. doi: 10.1016/j.idairyj.2007.12.007
Makawi SZA, Taha MI, Zakaria BA, Siddig B, Mahmod H, Elhussein ARM, Kariem EAG. 2009. Identification and Quantification of 5-hydroxymethyl Furfural HMF in Some Sugar-containing Dood Products by HPLC. Pakistan Journal of Nutrition, 8(9): 1391-1396, DOI: https://dx.doi.org/ 10.3923/pjn.2009.1391.1396
Martins SIFS, van Boekel MAJS. 2003. Melanoidins extinction coefficient in the glucose/glycine Maillard reaction. Food Chemistry, 83(1): 135–142.
Silva TJP. 1980. Utilizaça o da beta-D-galactosidase no proceso continuo de fabricaça o do doce de leite homogeneizado. MSc Thesis, UFV, Imprsea Univ., Viçosa, MG, Brazil.
Silva FL, Ferreira HAL, Souza AB, Almeida DF, Stephani R, Pirozi MR, Carvalho AF, Perrone IT. 2015. Production of dulce de leche: The effect of starch addition. LWT-Food Science and Technology, 62: 417-423, DOI: http://dx.doi.org/10.1016/j.lwt.2014.10.062
Van Boekel MAJS. 1998. Effect of heating on Maillard reactions in milk. Food chemistry, 62(4): 403-414, DOI: https://doi.org/10.1016/S0308-8146(98)00075-2
Villamiel M, del Castillo MD, Corzo N. 2006. Browning Reactions. Edited by Hui Y H., pp.71-100Food Biochemistry and Food Processing, Blackwell Publishing, Oxford, UK.
Walstra P, Wouters JTM, Geurts TJ. 2006. Dairy Science and Technology. 2nd edn, pp. 229–235. Boca Raton, FL: CRC Press, Taylor and Francis Group.
Yuksel Z. 2014. The influence of enzymatic cross-linking of proteins on the Maillard reaction in milk. International Journal of Dairy Technology, 67: 142-147. doi: 10.1111/1471-0307.12106
Yüksel Z. 2018. Milk Jam or Dulce de leche: Physicochemical Characterization. The Journal of Food (GIDA), 43(6): 1091-1099. doi: 10.15237/gida.GD18111
Zalazar CA, Perotti MC. 2011. Dulce de Leche, Encylopedia of Dairy Sciences, 2, 874-880.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
