Restricted accessResearch articleFirst published online 1996-2
Nota: Influencia de los sólidos solubles,de la acidez y del azúcar sobre el color del dulce de leche/ Note: Influence of soluble solids,acidity and sugar on the color of dulce de leche
An exploratory study at pilot scale using response surface methodology was conducted to assess the influence of soluble solids concentration, initial acidity of the mixture and initial sucrose concentration on the color of dulce de leche. Variance and factor analysis were performed, and response surfaces were obtained. Results showed that the studied variables explain 90% of the variability of lightness (L*). Initial mixture acidity, soluble solids concentration and sucrose concentration affected significantly dulce de leche lightness; the lower the initial acidity and the higher the sucrose and soluble solids concentration, the darker the color (lower L* value) observed.
Buera MP, Chirife J., Resnick S., Lozano R. (1987). Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to caramelization of various single sugarsJ Food Sci52: 1059-1061.
2.
Buera MP, Hough G., Martínez E., Resnik S. (1990). Spectrophotometric and sensory color measurements of a dairy product: dulce de lecheAn Asoc Quím Argent78: 291-299.
3.
Cochran W., Cox G. ( 1978). Diseños ExperimenatesMéxico: Editorial Trilla, pp. 177-213.
4.
Fil (1969). Matière Grasse. A Methode Ethero-ammoniacaleGeneral Secretariat, Brussels.
5.
Fil (1962). Teneur en azote totalGeneral Secretariat, Brussels.
6.
Fil (1974). Teneur en lactoseGeneral Secretariat, Brussels.
7.
Feather MS Jr, Harris JF (1972). Dehydration reaction of carbohydratesAdv Carbohydr Chem28:161-170.
8.
Grandi JC (1986). Production of caramelized sweetened condensed milk in a continuous plate heater exchangerRevista do Institnto Lacticinios Candido Tostes41 : 31-34.
9.
Hough G., Contarini A., Moro O. ( 1986). Análisis sensorial de preferencia de dulce de lecheLa Alimentación Latinoamericana20: 72-74.
10.
Hough G., Buera MP, Martínez E., Resnik S. (1991). Effect of composition on non-enzymatic browning rate in dulce de leche-like systemsAn Asoc Quím Argent79: 31-40.
11.
Hough G., Bratchell N., Wakeling I. (1992). Consumer preference of dulce de leche among students in the United KingdomJ Sensory Studies7: 119-132.
12.
Hunter RS, Harold RW (1987). The Measurement of AppearanceNew York: John Wiley and Sons, pp. 290-302.
13.
Kuster Bfm, Temmink Hmg (1977). The influence of pH and weak-acid anions on the dehydration of D-fructosaCarbohydr Res54:185-192.
14.
Moro O., Hough G. (1985). Total solids and density measurements in dulce de leche, a typical Argentine dairy productJ Dairy Sci68: 521-525.
15.
Pauletti MS , Castelao EL, Venier A., Bernardi MC, Sabbag N. (1984). Influenza delle variabili di processo sulle caratteristiche del dolce di latteParte I: Tessitura. Latte58: 917-920.
16.
Pauletti MS , Calvo C., Izquierdo L., Costell E. (1992). Color y textura en dulce de leche. Selección de métodos instrumentales para el control de calidad industrialRev Esp Cienc Tecnol Aliment32: 291-305.
17.
Snedecor G., Cochran W. (1977). Métodos EstadisticosMéxico : Compañia Editorial Continental S.A., pp. 420-467.
18.
Theander O. (1981). Novel developments in caramelizationProg Food Nutr Sci5: 471-478.
