Browning kinetics in concentrated Sheep dairy system ?Dulce de Leche? as affected by temperature and sucrose content

RODRÍGUEZ ANALÍA; ROZYCKI SERGIO ; CUFFIA FACUNDO; PIAGENTINI ANDREA; LEMA PATRICIA ; PANIZZOLO LUIS; PAULETTI MIGUEL

Foz de Iguazú

Congreso; 16 th World Congress of Food Science and technology; 2012

Many precedents are in sheep milk industrialization, specifically in European countries like Spain, Italy, France, Greece, and others. The increasing development of sheep milk has driven the creation of innovative products. A novel product could be the popular product of the Río de la Plata region, Dulce de Leche, now elaborated from sheep milk. The aim of this work was to study the kinetics of Color development in a model system of Dulce de Leche by the influence of variables of the process. A Model system constituted by whole dry sheep milk powder (WSMP), sucrose (suc) and destilled water was used to establish kinetics parameters of the heat induced browning process. Second order central composite design was chosen with temperature and sucrose content (as R= suc/ WSMP) as selected variables. Color response was the Kubelka-Munk Index (K/S) calculated from reflectance colorimetric measures as a function of time using the self-backing reflectance transformation (SBRT) procedure. Results showed that pseudo order reactions (n) were influenced for both temperature and R, and it increased as temperature increased and R decreased. It was variable between -0.154 and 0.618. Reaction rate coefficient (k) increased as temperature increased with a strong influence.