Abstract:Purpose
The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche.
Design/methodology/approach
Dulce de leche samples were produced from various essential oil (EOs), control (no EO), clove, cinnamon and a clove and cinnamon mixture. After manufacturing, the products were stored at 25°C for 210 days. During storage, the samples were analyzed for texture, color, protein, lipids, lipid oxidation, pH, moisture, ash and enumeration of… Show more
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