Dulce de Leche, a typical product of Latin America: Characterisation by physicochemical, optical and instrumental methods

卷:169

Gaze, L. V. ; Costa, M. P. ; Monteiro, M. L. G. ; Lavorato, J. A. A. ; Conte Junior, C. A. ; Raices, R. S. L. ; Cruz, A. G. ; Freitas, M. Q.

Rua Vital Brazil Filho 64

关键词: Dulce de Leche;    Quality;    Physico-chemical analysis;   

DOI  :  10.1016/j.foodchem.2014.08.017

学科分类：食品科学和技术

【 摘 要 】

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. (C) 2014 Elsevier Ltd. All rights reserved.