Innovative dulce de leche with pecan oil as lipid source: Effect of storage on physicochemical, sensory, and quality attributes

RANALLI, NATALIA; ANDRÉS, SILVINA C.; CALIFANO, ALICIA N.

Otro; Trabajo enviado a la revista "Journal of Food Engineering"; 2015

A dulce de leche (DL) with pecan oil as fat source was developed. Skim milk, xanthan gum, sugars, pecan oil, and natural tocopherols were included in the formulation, and DL prepared in pilot-plant scale, storing the product at room temperature afterwards. DL showed physicochemical and rheological characteristics similar to commercial products. A slight increase in viscosity was observed after two months of storage, remaining almost constant thereafter. Crystal formation was not observed and microbial counts were low. Slight lipid oxidation was experienced after138 days, with an increase in TBARS up to 4.12 mg MDA/kg. DL fatty acids profile showed a high content of unsaturated fatty acids (UFA, 89-90 %), mainly oleic and linoleic acids, effectively protected by both tocopherols and antioxidant compounds typical of DL. DL with pecan oil presented good sensorial characteristics, with 82.6 % less saturated FA and 200 % more UFA than a traditional product.