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

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 homogenizati...

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Bibliographic Details
Published in:Journal of dairy research 2021-11, Vol.88 (4), p.452-456
Main Authors: Pinto, Caroline Barroso dos Anjos, Renhe, Isis Rodrigues Toledo, Viana, Carolina Carvalho Ramos, Perrone, Ítalo Tuler, Oliveira, Luiz Fernando Cappa de, Stephani, Rodrigo
Format: Article
Language:English
Subjects:
Animals
Browning
Chemical composition
Enzymes
Food
Glucose
Hardness
Homogenization
Hydrolysis
Hydroxymethylfurfural
Lactose
Lactose intolerance
Maillard Reaction
Milk
Parameters
Sucrose
Texture
Viscosity
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Summary: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.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029921000820