Efeito do teor de adição de sacarose ao leite sobre a composição, rendimento, viscosidade, cor e marcadores químicos da reação de Maillard em doce de leite

Abstract

Dulce de leche is a concentrated dairy product, widely consumed and produced in Latin America. In Brazil, due to the territorial extension and distinct cultural characteristics, there are variations in the production technologies and formulation used in the manufacture of dulce de leche, such as the use of variable amounts of sucrose. The Technical Regulation of Identity and Quality of Dulce de Leche establishes a maximum value of 30 kg/L of sucrose in the production of the sweet. However, the dairy industries, when opting for a technological route that uses a lower concentration of sucrose, aiming at a more pronounced dairy flavor and a less sweet taste in the final product, or even, meeting market demands to reduce the sugar content in foods , are faced with values of dairy components outside the parameters required by current legislation. Thus, the study aimed to evaluate the effect of adding different sucrose dosages to milk during the production of dulce de leche on the attributes of composition, yield, color, viscosity and on markers of the Maillard reaction during storage. For this, four treatments were prepared, altering the sucrose content in the formulation, analysis of centesimal composition (moisture, fat, ash, protein and lactose) and physical-chemical analysis (content of soluble solids, acidity, pH), yield, viscosity , colorimetric analysis and darkening index of the samples. The mineral composition was characterized and quantified by scanning electron microscopy coupled with energy dispersive spectroscopy, an alternative technique for elemental analysis, however the use of flame atomic absorption spectrometry was also sought, a reference technique for confirming the results found. for the calcium and magnesium content in the samples. In addition, analysis was performed to determine the Maillard reaction markers (5-hydroxymethylfurfural, 2-furaldehyde, 5-methyl-2-furfural and 2-furylmethylketone) by high-performance liquid chromatography during storage (with seven days, thirty days, forty-five days and sixty days after making the sweets). The results obtained for the centesimal composition demonstrate that, with greater addition of sucrose to milk in the production of dulce de leche, there is an increase in yield, a percentage reduction in dairy components, and consequently a decrease in the mineral content present in the samples. The process parameters showed no statistical difference between the manufactured treatments. Furthermore, the samples showed the same behavior for the Maillard reaction markers during storage.