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首页> 外文期刊>Journal of dairy research >Physico-chemical and compositional analyses and 5-hydroxymethylfurfural concentration as indicators of thermal treatment intensity in experimental dulce de leche
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Physico-chemical and compositional analyses and 5-hydroxymethylfurfural concentration as indicators of thermal treatment intensity in experimental dulce de leche

机译：物理化学和成分分析以及5-羟甲基糠醛浓度作为实验杜塞尔湖中热处理强度的指标

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摘要

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.
机译：该研究论文提出了这样的假说，即dulce de leche配方的类型会影响生产和储存过程中5-羟甲基糠醛（HMF）的形成。牛奶和甜炼乳是其中美拉德反应（MR）定义了重要特征（例如颜色和味道）的产品。关于pH，时间，浓度和糖类型对DL中HMF或其他MR标记形成的影响的研究很少。分析了四个公式（添加碳酸氢钠的次数和糖的类型不同）的水分，脂质，蛋白质，灰分，碳水化合物，水活度（Aw）和可溶性固体。我们发现理化和成分属性的变异性较低，但整个制造过程中HMF指数均升高。我们确定添加葡萄糖和使用较高浓度的碳酸氢钠会导致这些HMF指标升高。这些结果为乳业和科学界的DL研究和生产提供了信息，并强调了控制在制造业中的重要性。

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