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Lactose-free Dulce de leche: compositional characterization, browning and texture profile

Published online by Cambridge University Press:  10 December 2021

Caroline Barroso dos Anjos Pinto ,
Isis Rodrigues Toledo Renhe ,
Carolina Carvalho Ramos Viana ,
Ítalo Tuler Perrone ,
Luiz Fernando Cappa de Oliveira  and
Rodrigo Stephani
Caroline Barroso dos Anjos Pinto
Affiliation:
Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, Brazil
Isis Rodrigues Toledo Renhe
Affiliation:
Cândido Tostes Dairy Institute (EPAMIG), Belo Horizonte, Brazil and
Carolina Carvalho Ramos Viana
Affiliation:
Cândido Tostes Dairy Institute (EPAMIG), Belo Horizonte, Brazil and
Ítalo Tuler Perrone*
Affiliation:
Department of Pharmaceutical Sciences, Federal University of Juiz de Fora, Juiz de Fora, Brazil
Luiz Fernando Cappa de Oliveira
Affiliation:
Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, Brazil
Rodrigo Stephani
Affiliation:
Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, Brazil
*
Author for correspondence: Ítalo Tuler Perrone, Email: [email protected]
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Abstract

Our objective was to elaborate lactose-free Dulce de leche (DL) and evaluate the influence of the hydrolysis of this sugar on the attributes of the products. Fluid milk used was divided into two portions and, in one of them, enzymatic hydrolysis of lactose was carried through. Next, the homogenization of milk was performed at 20 MPa. Four different treatments were studied. The final products were evaluated in relation to their composition and physico-chemical characteristics. The main results show that the homogenized lactose-free DL obtained a higher concentration of free 5-Hydroxymethylfurfural (HMF) (133.77 ± 3.42 μmol l−1). Consequently, browning was more intense due to Maillard Reaction. Texture parameters were higher (1611.00 ± 598.78 g hardness and 19.52 ± 2.46 g gumminess) when compared to the homogenized traditional product (28.45 ± 1.16 μmol l−1 free HMF, 437.17 ± 279.3 g hardness, and 406.20 ± 311.69 g gumminess). Lactose-free products are in high demand by consumers; however, the results of this work highlight the challenges to properly control the browning and the texture parameters of DL.

Keywords

Dairy concentrated productMaillard reactionhydrolyzed lactose
Type
Research Article
Information
Journal of Dairy Research , Volume 88 , Issue 4 , November 2021 , pp. 452 - 456
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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