Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche

Simple item page
dc.contributor.authorBarrios-Rodriguez, Yeison Fernando
dc.contributor.authorBarrera Morelli, Josefina
dc.contributor.authorZuniga, Rommy N.
dc.contributor.authorPedreschi Plasencia, Franco
dc.contributor.authorMariotti Celis, Maria Salome
dc.date.accessioned2025-01-20T23:51:06Z
dc.date.available2025-01-20T23:51:06Z
dc.date.issued2021
dc.description.abstractThis 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 degrees C, 120 degrees C, and 130 degrees 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.
dc.fuente.origenWOS
dc.identifier.doi10.1080/19440049.2021.1905187
dc.identifier.eissn1944-0057
dc.identifier.issn1944-0049
dc.identifier.urihttps://doi.org/10.1080/19440049.2021.1905187
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/94768
dc.identifier.wosidWOS:000641338600001
dc.issue.numero7
dc.language.isoen
dc.pagina.final1125
dc.pagina.inicio1118
dc.revistaFood additives and contaminants part a-chemistry analysis control exposure & risk assessment
dc.rightsacceso restringido
dc.subjectHMF
dc.subjectfood processing dulce de leche
dc.subjectheat treatment
dc.subjecttagatose
dc.subjectfood safety
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleEffect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche
dc.typeartículo
dc.volumen38
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
Files
Collections
Artículos de revistas