Abstract
Özellikle Güney Amerika’da popüler olan şekerli konsantre
sütün bir tipi Dulce de Leche (DL) veya süt reçelinin fizikokimyasal
karakterizasyonu, Türkiye’de üretilen altı ticari ürün ile
gerçekleştirilmiştir. Örneklerden biri
koyun sütü kullanılarak hazırlanmış, diğerleri yerel perakendecilerden satın
alınmıştır. Kuru madde, protein, yağ, kül, pH, laktik asit içeriği ve renk
parametreleri belirlenmiştir. Renk parametreleri olarak “lightness”,
“yellowness” ve “redness” değerlendirilmiştir. DL örneklerindeki karbonhidrat
profili ve içeriği ise HPLC ile belirlenmiştir. Veriler, Temel Bileşen Analizi
(TBA) kullanılarak işlenmiştir. Değerlendirilen tüm parametreler arasında,
işletmelerde farklı DL üretim prosedürlerinin kullanımının bir sonucu olarak,
geniş aralıkta bir değişkenlik gözlenmiştir. Bu bağlamda, TBA’nın, DL
örneklerinin özellikleri üzerine farklı üretim tekniklerinin etkisinin
belirlenmesinde ve belirgin fizikokimyasal karakteristiklere sahip DL
örneklerinin ayırt edilmesinde kullanılabileceği gösterilmiştir.
References
- Association of Official Analytical Chemists. (2005). Official methods of analysis of AOAC international (18th ed.). Gaithersburg, MD: AOAC International.
- Association of Official Analytical Chemists. (2006). Official methods of analysis of AOAC international, Method 980.13 (First Action 1980). Fructose, Glucose, Lactose, Maltose and Sucrose in Milk Chocolate, Liquid Chromatographic Method, AOAC International.
- BSR (1997). Regulamento Técnico MERCOSUL Para Fixação de Identidade e Qualidade de Doce de Leite. Portaria No. 354, de 04 de setembro de 1997, do Ministério da Agricultura, Pecuária e Abastecimento, Brasilia.
- Ferreira, L.O., Pimenta C.S., Pinheiro A.C.M., Pereira P.A.P., & Santos, G. (2011). Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods. Ciênc. Tecnol. Aliment., Campinas, 31(4), 998-1005.
- Gaze L.V., Costa M.P., Monteiro M.L.G., Lavorato J.A.A., Conte Júnior C.A., Raices R.S.L., Cruz A.G., & Freitas, M.Q. (2015). Dulce de Leche, a typical product of Latin America: Characterisation by physicochemical, optical and instrumental methods. Food Chem, 169, 471–477.
- Malec, L.S., Llosa, R.A., & Vigo, M.S. (1999). Sugar formulation effect on available lysine content of dulce de leche. J Dairy Res, 66, 335-339.
- Oliveira, M. N., Penna, A. L. B., & Nevarez, H. G. (2009). Production of evaporated milk, sweetened condensed milk and ‘Dulce de Leche’. In A. Y. Tamime (Ed.), Dairy powders and concentrated products (pp. 149–180). Oxford: Blackwell Publishing.
- Pauletti, M., Calvo, C., Izquierdo, L., & Costell, E. (1992). Colour and texture of dulce de leche, a confectionery dairy product. Selection of instrumental methods for industrial quality control. Rev. Esp. Cienc. Tecnol. Aliment., 32, 291–305.
- Ranalli, N., Andrés, S. C., & Califano, A. N. (2012). Physicochemical and rheological characterization of ‘Dulce de leche’. J Texture Stud, 43(2), 115-123.
- Ranalli, N., Andrés, S. C., & Califano, A. N. (2016). Rheological Behavior of Low‐Fat Dulce De Leche with Added Xanthan Gum. J Food Process Preserv, 41, 1-8.
- Silva, F. L., Ferreira, H. A. L., Souza, A. B., Almeida, D.F., Stephani, R., Pirozi, M. R., & Perrone, I. T. (2015). Production of Dulce de leche: the effect of starch addition. Food Sci Technol, 62(1), 417-423.
- Zalazar, C. A., & Perotti, M. C. (2011). Concentrated dairy products, Dulce de Leche.In J. W. Fuquay, P. Fox, & P. McSweeney (Eds.), Enciclopedia of dairy science (2 ed., pp. 874–880). Cornwall, UK: Academic Press.
Abstract
Physicochemical characterization
of Dulce de Leche (DL) or milk jam, a type of sweetened concentrated milk
especially popular in South America, was carried out on six commercial brands
produced in Turkey. One of the samples was prepared using sheep milk while the
others were purchased from local retailers. Solid content, protein, fat, ash,
pH and lactic acid content were determined. Lightness, yellowness and redness
as color parameters of the DL samples were evaluated. Carbohydrate profile and
contents in DL samples were also determined by HPLC. The data were treated
using Principal Component Analysis (PCA). Extensive variability among all the
parameters evaluated was observed, as a result of using different DL production
procedures in the dairies. In this regard, PCA was shown to be useful to
separate the DL samples with distinct physicochemical characteristics and to
assess the influence of different production techniques on the properties of DL
samples.
References
- Association of Official Analytical Chemists. (2005). Official methods of analysis of AOAC international (18th ed.). Gaithersburg, MD: AOAC International.
- Association of Official Analytical Chemists. (2006). Official methods of analysis of AOAC international, Method 980.13 (First Action 1980). Fructose, Glucose, Lactose, Maltose and Sucrose in Milk Chocolate, Liquid Chromatographic Method, AOAC International.
- BSR (1997). Regulamento Técnico MERCOSUL Para Fixação de Identidade e Qualidade de Doce de Leite. Portaria No. 354, de 04 de setembro de 1997, do Ministério da Agricultura, Pecuária e Abastecimento, Brasilia.
- Ferreira, L.O., Pimenta C.S., Pinheiro A.C.M., Pereira P.A.P., & Santos, G. (2011). Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods. Ciênc. Tecnol. Aliment., Campinas, 31(4), 998-1005.
- Gaze L.V., Costa M.P., Monteiro M.L.G., Lavorato J.A.A., Conte Júnior C.A., Raices R.S.L., Cruz A.G., & Freitas, M.Q. (2015). Dulce de Leche, a typical product of Latin America: Characterisation by physicochemical, optical and instrumental methods. Food Chem, 169, 471–477.
- Malec, L.S., Llosa, R.A., & Vigo, M.S. (1999). Sugar formulation effect on available lysine content of dulce de leche. J Dairy Res, 66, 335-339.
- Oliveira, M. N., Penna, A. L. B., & Nevarez, H. G. (2009). Production of evaporated milk, sweetened condensed milk and ‘Dulce de Leche’. In A. Y. Tamime (Ed.), Dairy powders and concentrated products (pp. 149–180). Oxford: Blackwell Publishing.
- Pauletti, M., Calvo, C., Izquierdo, L., & Costell, E. (1992). Colour and texture of dulce de leche, a confectionery dairy product. Selection of instrumental methods for industrial quality control. Rev. Esp. Cienc. Tecnol. Aliment., 32, 291–305.
- Ranalli, N., Andrés, S. C., & Califano, A. N. (2012). Physicochemical and rheological characterization of ‘Dulce de leche’. J Texture Stud, 43(2), 115-123.
- Ranalli, N., Andrés, S. C., & Califano, A. N. (2016). Rheological Behavior of Low‐Fat Dulce De Leche with Added Xanthan Gum. J Food Process Preserv, 41, 1-8.
- Silva, F. L., Ferreira, H. A. L., Souza, A. B., Almeida, D.F., Stephani, R., Pirozi, M. R., & Perrone, I. T. (2015). Production of Dulce de leche: the effect of starch addition. Food Sci Technol, 62(1), 417-423.
- Zalazar, C. A., & Perotti, M. C. (2011). Concentrated dairy products, Dulce de Leche.In J. W. Fuquay, P. Fox, & P. McSweeney (Eds.), Enciclopedia of dairy science (2 ed., pp. 874–880). Cornwall, UK: Academic Press.
Details
| Primary Language | English |
|---|---|
| Journal Section | Articles |
| Authors | |
| Publication Date | November 1, 2018 |
| Published in Issue | Year 2018 Volume: 43 Issue: 6 |
