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Food Science and Technology International
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Nota: Influencia de los sólidos solubles, de la acidez y del azúcar sobre el color del dulce de leche/ Note: Influence of soluble solids, acidity and sugar on the color of dulce de leche

M.S. Pauletti

Instituto de Tecnología de Alimentos (FIQ). Universidad Nacional del Litoral. 3000 Santa Fé, Argentina

E.L. Castelao

Instituto de Tecnología de Alimentos (FIQ). Universidad Nacional del Litoral. 3000 Santa Fé, Argentina

M.C. Bernardi

Instituto de Tecnología de Alimentos (FIQ). Universidad Nacional del Litoral. 3000 Santa Fé, Argentina

An exploratory study at pilot scale using response surface methodology was conducted to assess the influence of soluble solids concentration, initial acidity of the mixture and initial sucrose concentration on the color of dulce de leche. Variance and factor analysis were performed, and response surfaces were obtained. Results showed that the studied variables explain 90% of the variability of lightness (L*). Initial mixture acidity, soluble solids concentration and sucrose concentration affected significantly dulce de leche lightness; the lower the initial acidity and the higher the sucrose and soluble solids concentration, the darker the color (lower L* value) observed.

Key Words: Palabras claves: dulce de leche • color

Food Science and Technology International, Vol. 2, No. 1, 45-49 (1996)
DOI: 10.1177/108201329600200106
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