Textural characteristics and viscoelastic behavior of traditional Argentinian foods

SILVINA CECILIA ANDRÉS; NATALIA RANALLI; ALICIA NOEMÍ CALIFANO; GABRIEL LORENZO; NOEMÍ ZARITZKY

Textural Characteristics of World Foods

John Wiley & Sons Ltd

Lugar: Chichester, West Sussex, PO19 8SQ, UK; Año: 2020; p. 89 - 106

There is a broad variety of food texture and flavors that are traditionally consumed in Argentina; from the locro to the small, sweet pastries called facturas. Two of the most undoubtedly consumed in the whole country are empanadas and dulce de leche (DL). This chapter discusses these two of the most traditional Argentinian food from a textural point of view, analyzing different aspects that are important in the production process as well as some alternative formulations aimed at groups with particular nutritional needs. The Tucumán region of Argentina is well known for its empanadas, which are made with finely chopped, seasoned beef that tastes a little like pot roast. Argentinean annual production of DL is about 130000 ton, mainly consumed as a spread reaching 3.4kg/habitant year. DL, a concentrated sweetened milk product, is highly consumed in Latin America and additionally exported to other countries such as the United States and Spain.