Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature

Abstract

Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m³; and, thermal diffusivity from (1.082 × 10-7 to 1.130 × 10-7) m²/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.

Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk

“…Despite the recent researches on dairy technology, science and nutrition (Akal & Yetişemiyen, 2016;Barbosa et al, 2013;Bosso et al, 2016;Hamoudi-Belarbi et al, 2016;Mostafidi et al, 2016;Rangel et al, 2016;Sales et al, 2016), there are few information's published on the sweetened condensed milk subject.…”

Propriedades Físico-Química E Termofísicas Do Doce De Leite Pastoso Com Diferentes Concentrações De Liquor De Cacau / Physical-Chemical and Thermophysical Properties of Sweet Milk Paste With Different Concentrations of Cocoa Liquor

“…1997). O comportamento da difusividade estimadas se assemelham com a medida instrumental realizada por Barbosa et al (2013), onde os valores difusividade térmica aumentaram de acordo que aumentou-se a temperatura.…”

Clove and cinnamon essential oils in dulce de leche

“…According to Barbosa et al (2013), from a physicochemical perspective, dulce de leche is a mixed aqueous dispersion composed mainly of sucrose, lactose (carbohydrate) and milk proteins, in which the continuous phase contains various types of dispersed particles. The product typically comprises 30 per cent moisture (maximum), 6 per cent protein (minimum), 2 per cent lipid (minimum), 2 per cent ash (minimum) and 70 per cent sugar (maximum).…”