Physicochemical and Rheological Characterization of "Dulce de Leche?

RANALLI NATALIA; ANDRÉS S C; CALIFANO A N

JOURNAL OF TEXTURE STUDIES

WILEY-BLACKWELL PUBLISHING, INC

Año: 2012 vol. 43 p. 115 - 123

0022-4901

Physicochemical and rheological characterization of ?dulce de leche?, a milk-based sauceespecially popular in South America, was carried out on different types of commercialproducts (traditional, confectionary, reduced calories or fat). Proximal composition, solidcontent, water activity, pH, and color (Minolta Co., NJ, USA) were evaluated. A controlledstress rheometer (Haake RS600, ThermoGap, Germany) was used to perform flow curves,dynamic oscillatory test in the lineal viscoelastic range, and creep-recovery experiments.Although in all the samples, η decreased with increasing γ˙, corresponding to shear-thinningbehavior, clear differences were found in rheological characteristics of different types ofproduct. Experimental dynamic data were successfully modeled using Baumgaertel-Schausberger-Winter equation to predict the mechanical relaxation spectrum. Satisfactoryprediction of other mechanical properties was validated using creep experiments.