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Ranalli N, Andrés SC, Califano AN. Rheological Behavior of Low-Fat Dulce De Leche with Added Xanthan Gum. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Natalia Ranalli
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas; Universidad Nacional de La Plata; La Plata Argentina
- Dpto Ingeniería Química, Facultad de Ingeniería.; UNLP; La Plata Argentina
| | - Silvina C. Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas; Universidad Nacional de La Plata; La Plata Argentina
| | - Alicia N. Califano
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, Facultad de Ciencias Exactas; Universidad Nacional de La Plata; La Plata Argentina
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Effect of chemical composition on physico-chemical, rheological and sensory properties of spreadable processed whey cheese. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2499-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Chung C, Olson K, Degner B, McClements DJ. Textural properties of model food sauces: Correlation between simulated mastication and sensory evaluation methods. Food Res Int 2013. [DOI: 10.1016/j.foodres.2012.12.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Barbosa VC, Garcia-Rojas EE, Coimbra JSDR, Cipriano PDA, Oliveira EBD, Telis-Romero J. Thermophysical and rheological properties of dulce de leche with and without coconut flakes as a function of temperature. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Dulce de leche (DL), a dairy dessert highly appreciated in Brazil, is a concentrated product containing about 70% m/m of total solids. Thermophysical and rheological properties of two industrial Brazilian Dulce de leche formulations (classic Dulce de leche and Dulce de leche added with coconut flakes 1.5% m/m) were determined at temperatures comprised between 28.4 and 76.4 °C. In general, no significant differences (p < 0.05) were observed in the presence of coconut flakes in the two formulations. Heat capacity varied from 2633.2 to 3101.8 J/kg.°C; thermal conductivity from 0.383 to 0.452 W/m.°C; specific mass from 1350.7 to 1310.7 kg/m³; and, thermal diffusivity from (1.082 × 10-7 to 1.130 × 10-7) m²/s. The Bingham model was used to properly describe the non-Newtonian behavior of both formulations, with yielding stress values varying from 27.3 to 17.6 Pa and plastic viscosity from 19.9 to 5.9 Pa.s.
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Chung C, Degner B, McClements DJ. Instrumental mastication assay for texture assessment of semi-solid foods: Combined cyclic squeezing flow and shear viscometry. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.08.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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RANALLI N, ANDRÉS S, CALIFANO A. PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION OF “DULCE DE LECHE”. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00321.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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OSORIO FERNANDO, GAHONA ERIC, ALVAREZ FRESIA. WATER ABSORPTION EFFECTS ON BIAXIAL EXTENSIONAL VISCOSITY OF WHEAT FLOUR DOUGH. J Texture Stud 2003. [DOI: 10.1111/j.1745-4603.2003.tb01372.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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CORRADINI MARIAG, ENGEL ROBERT, PELEG MICHA. ASSESSMENT OF THE EXTENT OF CONSISTENCY LOSS IN SEMILIQUID FOODS BY COMPRESSION AND SHEAR. J Texture Stud 2000. [DOI: 10.1111/j.1745-4603.2000.tb00296.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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