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Abstract:

Dulce de leche is a dairy-based confectionery product prepared by heat concentration of milk and sugar, which can be partially replaced by other sugars. The effect of different formulations commonly used in the manufacture of this product on the rate of available lysine loss by Maillard reactions was examined. The replacement of 10% of sucrose by glucose increased by 90% the rate of lysine glycation, while the rise with fructose was only 30%. The use of skim milk led to a low fat product with the same available lysine content as the traditional one. Dulce de leche prepared with lactose-hydrolysed milk had a very low available lysine value. © 2005 Society of Dairy Technology.

Registro:

Documento: Artículo
Título:Loss of available lysine during processing of different dulce de leche formulations
Autor:Malec, L.S.; Llosa, R.A.; Naranjo, G.B.; Vigo, M.S.
Filiación:Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428-Buenos Aires, Argentina
Palabras clave:Available lysine; Dulce de leche; Maillard reaction; fat; fructose; glucose; lactose; lysine; sucrose; sugar; article; dairy product; dulce de leche; food composition; food processing; glycation; heat treatment; milk; priority journal
Año:2005
Volumen:58
Número:3
Página de inicio:164
Página de fin:168
DOI: http://dx.doi.org/10.1111/j.1471-0307.2005.00202.x
Título revista:International Journal of Dairy Technology
Título revista abreviado:Int. J. Dairy Technol.
ISSN:1364727X
CODEN:IJDTF
CAS:fructose, 30237-26-4, 57-48-7, 7660-25-5, 77907-44-9; glucose, 50-99-7, 84778-64-3; lactose, 10039-26-6, 16984-38-6, 63-42-3, 64044-51-5; lysine, 56-87-1, 6899-06-5, 70-54-2; sucrose, 122880-25-5, 57-50-1
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_1364727X_v58_n3_p164_Malec

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Citas:

---------- APA ----------
Malec, L.S., Llosa, R.A., Naranjo, G.B. & Vigo, M.S. (2005) . Loss of available lysine during processing of different dulce de leche formulations. International Journal of Dairy Technology, 58(3), 164-168.
http://dx.doi.org/10.1111/j.1471-0307.2005.00202.x
---------- CHICAGO ----------
Malec, L.S., Llosa, R.A., Naranjo, G.B., Vigo, M.S. "Loss of available lysine during processing of different dulce de leche formulations" . International Journal of Dairy Technology 58, no. 3 (2005) : 164-168.
http://dx.doi.org/10.1111/j.1471-0307.2005.00202.x
---------- MLA ----------
Malec, L.S., Llosa, R.A., Naranjo, G.B., Vigo, M.S. "Loss of available lysine during processing of different dulce de leche formulations" . International Journal of Dairy Technology, vol. 58, no. 3, 2005, pp. 164-168.
http://dx.doi.org/10.1111/j.1471-0307.2005.00202.x
---------- VANCOUVER ----------
Malec, L.S., Llosa, R.A., Naranjo, G.B., Vigo, M.S. Loss of available lysine during processing of different dulce de leche formulations. Int. J. Dairy Technol. 2005;58(3):164-168.
http://dx.doi.org/10.1111/j.1471-0307.2005.00202.x