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Physico-chemical and compositional analyses and 5-hydroxymethylfurfural concentration as indicators of thermal treatment intensity in experimental dulce de leche

Published online by Cambridge University Press:  23 July 2018

Júlia d'A Francisquini ,
Leandra NO Neves ,
Jansen KF Torres ,
Antônio F Carvalho ,
Italo T Perrone  and
Paulo Henrique F da Silva
Júlia d'A Francisquini
Affiliation:
Food Technology Department, Centro de Ciências Exatas e Tecnológicas, Federal University of Viçosa, 36570900, Viçosa, MG, Brazil
Leandra NO Neves
Affiliation:
Nutrition Department, Federal University of Juiz de Fora, 36036-900 Juiz de Fora, MG, Brazil
Jansen KF Torres
Affiliation:
DSM Food Specialties – Cultures and Enzymes, 05321-010 São Paulo, SP, Brazil
Antônio F Carvalho
Affiliation:
Food Technology Department, Centro de Ciências Exatas e Tecnológicas, Federal University of Viçosa, 36570900, Viçosa, MG, Brazil
Italo T Perrone*
Affiliation:
Food Technology Department, Centro de Ciências Exatas e Tecnológicas, Federal University of Viçosa, 36570900, Viçosa, MG, Brazil
Paulo Henrique F da Silva
Affiliation:
Nutrition Department, Federal University of Juiz de Fora, 36036-900 Juiz de Fora, MG, Brazil
*
*For correspondence; e-mail: [email protected]
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Abstract

This Research Paper addresses the hypothesis that the type of dulce de leche formula affects formation of 5-hydroxymethylfurfural (HMF) during production and storage. Milk and sweetened condensed milk are products in which the Maillard reaction (MR) defines important characteristics such as colour and taste. There are few studies on the effects of pH, time, concentration, and sugar type on the formation of HMF or other MR markers in DL. Four formulas (varying in the addition of sodium bicarbonate and the type of sugar) were analysed for moisture, lipid, protein, ash, carbohydrate, water activity (Aw), and soluble solids. We found low variability in physicochemical and compositional attributes, but an elevation of HMF indices throughout the manufacturing. We determined that the addition of glucose and the use of relatively high concentrations of sodium bicarbonate caused these HMF indicator increases. These results inform DL research and production by the dairy industries and the scientific community, and highlight the importance of control in manufacturing.

Keywords

5-hydroxymethylfurfuralMaillard reactionmilk
Type
Research Article
Information
Journal of Dairy Research , Volume 85 , Issue 4 , November 2018 , pp. 476 - 481
Copyright
Copyright © Hannah Dairy Research Foundation 2018 

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