5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche

Abstract

The work described in this Research Communication concerns the production of Dulce de leche (DL), that is a traditional product from South America obtained by concentration. Maillard reaction (MR) products are mainly responsible for the formation of color and flavor in this product. Lactose-hydrolyzed products have been developed to supply consumer demand, but this hydrolysis may affect the flavor, color, taste, texture and even some nutritional aspects of the product. We studied the influence of different levels of lactose-hydrolysis, sucrose addition and initial pH on the development of MR, appraised by the determination of 5-hydroxymethylfurfural (HMF). A process simulator with multi-monitoring system was used to produce 15 DL. Box-Behnken 33 experimental design was applied for the three factors: pH, lactose-hydrolysis level and sucrose concentration. Lipids, protein, ashes, carbohydrates, water activity, dissolved solids, colorimetric analysis and HMF (free and total) are among the physicochemical attributes and MR indicators analyzed in this work. The products showed significant differences in composition but all the values were in agreement with the literature. Moreover, higher levels of lactose hydrolysis and higher pH presented a direct relation with the development of MR, observed by an increase in coloration (lower luminosity) and more formation of HMF, both free and total. The present study expands the knowledge about DL spread made of lactose-hydrolyzed milk, allowing the food industries to produce a lactose free DL with nutritional and sensory characteristics closer to the traditional product.

A química e a tecnologia do doce de leite: uma revisão

“…O HMF total possibilita presumir o quanto a reação de formação desse composto pode prosseguir. Além disso, o índice de HMF pode ser relacionado com atributos tecnológicos e sensoriais de DL (Francisquini et al, 2019).…”

“…O DL é um produto lácteo de alto consumo nos países latino americanos, principalmente Brasil e Argentina, onde são também tradicionalmente fabricados (Francisquini et al, 2019). Para a fabricação do DL, o leite adicionado de sacarose passa pelo processo de evaporação no qual ocorre a remoção de água através do fornecimento de energia na forma de calor a pressão atmosférica, ou reduzida até atingir o teor de sólidos de 68-70 °Brix.…”

Fast Detection of 5-Hydroxymethylfurfural in Dulce de Leche by SPE-LC–MS

“…The formation of 5-HMF may occur at any pH, temperature, and water activity, but its formation is favoured by high temperatures, alkaline pH, and high water activity levels. In these conditions, the Maillard reaction occurs at a much higher rate (Morales and van Boekel 1998;Labuza and Baisier 1992;Rodriguez et al 2016;d'A Francisquini et al 2019). For this reason, the determination of 5-HMF is an important quality index in products that may easily undergo overprocessing like DL (van Boekel 1998;Pischetsrieder et al 1999;Kowalski et al 2013;Ritota et al 2017).…”

Influence of sucrose reduction on fouling during the production of dulce de leche

“…The representative results found by Francisquini et al . (2019) for hydrolyzed DL were considered the objective of the current work to verify the impact of the reduction of sugar in the production of DL in relation to the formation of incrustations.…”