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The effect of induced crystallization of lactose on dulce de leche properties

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Abstract

This study evaluated the effect of induced crystallization of lactose, by adding lactose crystals at different temperatures, on the texture and physicochemical, colorimetric, rheological behavior of dulce de leche. Three different samples of dulce de leche were produced: control TRT1 (filling 70–75 °C after cooking) and two treatments varying the conditions of forced crystallization of lactose TRT2 (25 °C/90 min) and TRT 3 (35 °C/30 min. and at 25 °C/60 min). There were no significant changes in physicochemical characteristics, but crystallization altered the dulce de leche colors parameters. Microscopy indicated the formation of three groups of crystallization profiles according to the size and distribution of lactose crystals, which showed a significant decrease (p < 0.05) in some textural parameters in the treatments with induced lactose crystallization. All treatments showed pseudoplastic behavior in the flow curves and the data were adjusted to the Power Law model, but there were significant differences in the consistency index (K) and flow behavior index (n). The treatments with induced crystallization showed different behavior in the dynamic rheological test, however, the TRT3 was the closest to the control, possibly due to its crystallization profile.

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Acknowledgements

The authors are thankful for the support of the National Council for Scientific and Technological Development (CNPq) by the support grants: 307334/2020-1; 317190/2021-0 and 312284/2020-9, as well as the support grants for the academic doctorate of innovation (DAI Program—CNPq). We also appreciate the Coordination for the Improvement of Higher Education Personnel (CAPES) number 001.

Funding

This study was funded by National Council for Scientific and Technological Development (CNPq) and the Coordination for the Improvement of Higher Education Personnel (CAPES).

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Authors and Affiliations

  1. Department of Food Technology, Federal University of Viçosa, Juiz de Fora, Minas Gerais, Brazil

    Gabriel Gama Netto & Antônio Fernandes de Carvalho

  2. Faculty of Pharmacy, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil

    Júlia d’Almeida Francisquini & Italo Tuler Perrone

  3. Department of Chemistry, Federal University of Juiz de Fora, Juiz de Fora, Minas Gerais, Brazil

    Rodrigo Stephani

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  1. Gabriel Gama Netto
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Correspondence to Italo Tuler Perrone.

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Netto, G.G., Francisquini, J.d., de Carvalho, A.F. et al. The effect of induced crystallization of lactose on dulce de leche properties. Eur Food Res Technol 249, 283–294 (2023). https://doi.org/10.1007/s00217-022-04115-7

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