Rheological behavior or low-fat dulce de leche with added xanthan gum

RANALLI N; ANDRÉS S C; CALIFANO A N

JOURNAL OF FOOD PROCESSING AND PRESERVATION

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2016

0145-8892

Dulce de leche, a typical jam of South America, is commercialized withdiverse flow characteristics that corresponds to its different uses. In orderto predict the adequate composition to obtain target rheological properties,low-fat dulce de leche samples withdifferent water (23.7-60.3 %) and xanthan gum (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 their flowbehavior were measured.Steady-state flow curves were modeled and the obtainedHerschel-Bulkley?s parameters wereregressed as a function of water and xanthan gum contents; from this set of equations an adequate composition toproduce low-fat dulce de leche with flow behavior similar to a premiumcommercial brand was predicted. The procedure was experimentally validated. Amathematical useful tool for the industry to calculate a suitable formulationto obtain a given type of low-fat dulce de leche is presented.