A dulce de leche-like product with the lipid profile of pecan oil
Dulce de leche (DL), a concentrated sweetened milk product, is highly consumed in Latin America and exported to other countries, such as USA and Spain. DL is traditionally prepared by concentrating 3% w/v fat milk with sucrose and vanilla until ~70% total soluble solids is reached, obtaining a minim...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2017 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/57894 |
| Acceso en línea: | http://hdl.handle.net/11336/57894 |
| Access Level: | acceso abierto |
| Palabra clave: | Dulce de Leche Pecan Oil Texture Quality https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | Dulce de leche (DL), a concentrated sweetened milk product, is highly consumed in Latin America and exported to other countries, such as USA and Spain. DL is traditionally prepared by concentrating 3% w/v fat milk with sucrose and vanilla until ~70% total soluble solids is reached, obtaining a minimum fat content of 6% w/w. As DL is the most-consumed sweet spread in Argentina, particularly by children, it was an obvious candidate for substitution with respect to saturated fats. |
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