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dc.contributor.author
Ranalli, Natalia  
dc.contributor.author
Andres, Silvina Cecilia  
dc.contributor.author
Califano, Alicia Noemi  
dc.date.available
2018-08-28T17:58:01Z  
dc.date.issued
2017-08  
dc.identifier.citation
Ranalli, Natalia; Andres, Silvina Cecilia; Califano, Alicia Noemi; Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum; Wiley Blackwell Publishing, Inc; Journal of Food Processing and Preservation; 41; 4; 8-2017; 1-8; e13011  
dc.identifier.issn
0145-8892  
dc.identifier.uri
http://hdl.handle.net/11336/57362  
dc.description.abstract
Dulce de leche (DL), a typical jam of South America, is commercialized with diverse flow characteristics that corresponds to its different uses. In order to predict the adequate composition to obtain target rheological properties, low-fat dulce de leche (LF-DL) samples with different water (23.7–60.3%) and xanthan gum (0.173–0.555%) contents were prepared using skim milk (0% fat), sucrose (172.7 g/L) and glucose (28.98 g/L) following the traditional method, and their flow behavior was measured. Steady-state flow curves were modeled and the obtained Herschel-Bulkley's parameters were regressed as a function of water and xanthan gum contents; from this set of equations, an adequate composition to produce LF-DL with flow behavior similar to a premium commercial brand was predicted. The procedure was experimentally validated. A mathematical useful tool for the industry to calculate a suitable formulation to obtain a given type of LF-DL is presented. Practical Applications: Dulce de leche (DL) is a complex biopolymeric matrix, with milk proteins, sugar and more than 6% of fat. This paper studies the effect of moisture and xanthan gum (as fat replacer) in the rheological properties of a low-fat dulce de leche (LF-DL). It provides a tool for understanding the flow behavior of LF-DL and to determine the required composition of this system needed to achieve a selected rheological behavior. In order to obtain a mathematical model to predict the compositon that would present the desired viscosity for each product application, the formulation of LF-DL with xanthan gum as fat replacer was related with viscosity of the product. Employing the proposed methodology, it was possible to select the combination of components to obtain LF-DL with similar rheological characteristics to a traditional commercial brand well accepted by consumers.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Dulce de Leche  
dc.subject
Low-Fat  
dc.subject
Xanthan Gum  
dc.subject
Apparent Viscosity  
dc.subject
Mathematical Modeling  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-08-27T14:02:14Z  
dc.journal.volume
41  
dc.journal.number
4  
dc.journal.pagination
1-8; e13011  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Ranalli, Natalia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.description.fil
Fil: Andres, Silvina Cecilia. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.description.fil
Fil: Califano, Alicia Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina  
dc.journal.title
Journal of Food Processing and Preservation  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/jfpp.13011/abstract  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/jfpp.13011