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Food Science and Technology International, Vol. 1, No. 2-3, 137-140 (1995)
DOI: 10.1177/108201329500100209

Nota: Velocidad de las reacciones responsables del color del dulce de leche / Note: Color development rate in dulce de leche

M.S. Pauletti

Instituto de Tecnología de Alimentos, F.I.Q., U.N.L. Ciudad Universitaria-CC428, 3000 Santa Fe, República Argentina

E. Castelao

Instituto de Tecnología de Alimentos, F.I.Q., U.N.L. Ciudad Universitaria-CC428, 3000 Santa Fe, República Argentina

N. Sabbag

Instituto de Tecnología de Alimentos, F.I.Q., U.N.L. Ciudad Universitaria-CC428, 3000 Santa Fe, República Argentina

S. Costa

Instituto de Tecnología de Alimentos, F.I.Q., U.N.L. Ciudad Universitaria-CC428, 3000 Santa Fe, República Argentina

The time necessary to obtain the characteristic dulce de leche color at different temperatures was studied. Samples were held at constant temperature until they reached a standard prescribed color. Sensorial analysis of the final color of the samples was performed in order to detect any difference. Results showed that color among samples was not significantly different (p = 0.95). Arrhenius equation was used to correlate the kinetics results. Variance analysis showed a very good correlation of experimental data (r2 = 0.98). The apparent activation energy values for both studied systems were similar (13.88-14.45 kcal mol-1) but somewhat smaller than those given by other authors for similar systems. The global rate constant value of color formation process at any temperature was slightly larger when the protein/carbohydrate ratio was higher.

Key Words: Keyzvords: color • dulce de leche • kinetics.


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M.S. Pauletti, E.J. Matta, and S. Rozycki
Kinetics of heat-induced browning in concentrated milk with sucrose as affected by pH and temperature / Cinetica del pardeamiento inducido por calor en sistemas de leche concentrada con alto contenido de sacarosa. Influencia del pH y de la temperatura
Food Science and Technology International, January 1, 1999; 5(5): 407 - 413.
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