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首页> 外文期刊>Journal of dairy research >5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche
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5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche

机译：乳糖水解的Dulce de leche中5-羟甲基糠醛的形成和颜色变化

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The work described in this Research Communication concerns the production of Dulce de leche (DL), that is a traditional product from South America obtained by concentration. Maillard reaction (MR) products are mainly responsible for the formation of color and flavor in this product. Lactose-hydrolyzed products have been developed to supply consumer demand, but this hydrolysis may affect the flavor, color, taste, texture and even some nutritional aspects of the product. We studied the influence of different levels of lactose-hydrolysis, sucrose addition and initial pH on the development of MR, appraised by the determination of 5-hydroxymethylfurfural (HMF). A process simulator with multi-monitoring system was used to produce 15 DL. Box-Behnken 3(3) experimental design was applied for the three factors: pH, lactose-hydrolysis level and sucrose concentration. Lipids, protein, ashes, carbohydrates, water activity, dissolved solids, colorimetric analysis and HMF (free and total) are among the physicochemical attributes and MR indicators analyzed in this work. The products showed significant differences in composition but all the values were in agreement with the literature. Moreover, higher levels of lactose hydrolysis and higher pH presented a direct relation with the development of MR, observed by an increase in coloration (lower luminosity) and more formation of HMF, both free and total. The present study expands the knowledge about DL spread made of lactose-hydrolyzed milk, allowing the food industries to produce a lactose free DL with nutritional and sensory characteristics closer to the traditional product.
机译：该研究通讯中描述的工作涉及Dulce de leche（DL）的生产，Dulce de leche（DL）是南美浓缩浓缩制得的传统产品。美拉德反应（MR）产品主要负责形成该产品的颜色和风味。已经开发了乳糖水解产品以满足消费者的需求，但是这种水解可能影响产品的风味，颜色，味道，质地甚至某些营养方面。我们通过测定5-羟甲基糠醛（HMF）评估了不同水平的乳糖水解，蔗糖添加和初始pH对MR发育的影响。具有多监控系统的过程模拟器用于生成15个DL。 Box-Behnken 3（3）实验设计用于三个因素：pH，乳糖水解水平和蔗糖浓度。脂质，蛋白质，灰烬，碳水化合物，水活度，溶解的固体，比色分析和HMF（游离和总量）均是这项工作中分析的理化属性和MR指标。产品在组成上显示出显着差异，但所有值均与文献一致。此外，较高的乳糖水解水平和较高的pH值与MR的发展有直接关系，可以通过着色的增加（较低的发光度）和更多的HMF（游离和总HMF）观察到。本研究扩展了有关由乳糖水解牛奶制成的DL扩散的知识，使食品行业能够生产出无乳糖的DL，其营养和感官特性更接近传统产品。

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