RHEOLOGICAL BEHAVIOR OF LOW-FAT DULCE DE LECHE WITH ADDED XANTHAN GUM

ALICIA NOEMÍ CALIFANO; NATALIA RANALLI; SILVINA CECILIA ANDRÉS

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2016

0145-8892

Dulce de leche (DL), a typical jam of South America, is commercialized withdiverse flow characteristics that corresponds to its different uses. In order to predictthe adequate composition to obtain target rheological properties, low-fatdulce de leche (LF-DL) samples with different water (23.7?60.3%) and xanthangum (0.173?0.555%) contents were prepared using skim milk (0% fat), sucrose(172.7 g/L) and glucose (28.98 g/L) following the traditional method, and theirflow behavior was measured. Steady-state flow curves were modeled and theobtained Herschel-Bulkley?s parameters were regressed as a function of water andxanthan gum contents; from this set of equations, an adequate composition toproduce LF-DL with flow behavior similar to a premium commercial brand waspredicted. The procedure was experimentally validated. A mathematical usefultool for the industry to calculate a suitable formulation to obtain a given type ofLF-DL is presented.