Interactive role of color and antioxidant capacity in caramels

Tsai, Pi‐Jen; Yu, Tzu‐Yu; Chen, Shyh-Hung; Liu, Chan-Chiung; Sun, Ying-Fang

doi:10.1016/j.foodres.2009.01.006

Cited by 30 publications

(25 citation statements)

References 14 publications

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“…As the heating of the mix proceeds in order to obtain DL, Maillard reaction between milk proteins and short chain carbohydrates takes place. Thus, the presence of some Maillard compounds could be associated with antioxidant effects [37][38][39][40][41][42][43] and contribute with tocopherols to the inhibition. TBARS levels reached values between 5.8 and 6.8 mg MDA kg À1 product after 120 days of storage.…”

Section: Statistical Analysesmentioning

confidence: 99%

Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life

Ranalli

Andrés

Califano

2017

Euro J Lipid Sci & Tech

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“Dulce de leche” (DL) is a rich, creamy, caramel‐like milk‐based sauce or spread, prepared by concentrating whole milk with sucrose, reaching a lipid content of about 6% w/w. A DL‐like product with pre‐emulsified pecan oil as fat source was developed. Nonfat milk, xanthan gum, sugars, pecan oil, and natural tocopherols were included in the formulation prepared in a pilot‐plant scale and stored at room temperature. Pecan oil‐DL showed physicochemical and rheological characteristics similar to those of commercial DL containing ∼6% milk fat. A slight increase in viscosity was observed after 2 months of storage, remaining almost constant thereafter. Crystal formation was not observed and microbial counts were low. Slight lipid oxidation was experienced after 138 days. DL fatty acid (FA) profile showed high content of unsaturated FA (UFA, 89–90% w/w), mainly oleic and linoleic acids, effectively protected by both tocopherols and antioxidant compounds. Pecan oil‐DL presented good sensorial characteristics (above 7 points on a 10 point‐hedonic scale), with 82.6% less saturated FA and 200% more UFA than a traditional milk fat‐product, being an alternative product with lipid profile enriched in unsaturated fatty acids. Practical applications: The “dulce de leche” (DL) jam‐like developed could be considered an alternative to the traditional DL, with better nutritional value considering its lipid composition. It has a fatty acid (FA) balance in favor of unsaturated FA as well as absence of cholesterol in the formulation because it is a product elaborated with nonfat milk. DL formulated with pecan oil showed physicochemical, rheological, and sensory characteristics similar to commercial products that contain about ∼6% milk fat. It showed good stability during storage at room temperature, with no lactose crystal formation, and only slight lipid oxidation. The product was successfully developed in the laboratory and also produced in a pilot plant scale, thus, it is feasible to produce it at an industrial scale. A DL‐like product with pre‐emulsified pecan oil as fat source was developed. Pecan oil‐DL showed physicochemical and rheological characteristics similar to those of commercial DL containing ∼6% milk fat. DL fatty acid (FA) profile showed high content of unsaturated FA (UFA, 89–90% w/w), mainly oleic and linoleic acids, effectively protected by both tocopherols and antioxidant compounds. Pecan oil‐DL presented good sensorial characteristics, with 82.6% less saturated FA and 200% more UFA than a traditional milk fat‐product, being an alternative product with lipid profile enriched in unsaturated fatty acids.

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Section: Statistical Analysesmentioning

confidence: 99%

Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life

Ranalli

Andrés

Califano

2017

Euro J Lipid Sci & Tech

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“…Sugar break-down products (caramelization products) may be also formed under intense heating conditions such as those employed in SWE (Phongkanpai, Benjakul, & Tanaka, 2006). Although very little is known related to the antioxidant properties of caramels (Tsai, Hsieh, & Huang, 2004) some authors have pointed out this reaction as a fundamental source of antioxidants in thermally processed model systems and foods (Kim & Lee, 2008;Mesa, Silvan, Olza, Gil, & del Castillo, 2008;Tsai, Yu, Chen, Liu, & Sun, 2009).…”

Section: Introductionmentioning

confidence: 99%

Neoformation of antioxidants in glycation model systems treated under subcritical water extraction conditions

Plaza¹,

Amigo‐Benavent²,

Castillo³

et al. 2010

Food Research International

125

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“…The intermediate products ( A 294 ) and browning intensity ( A 420 ) of the glucose–glycine powder were measured according to a previously reported method, with slight modification . The upper limit of the UV‐1810 spectrophotometer (Puxi, Beijing, China) is 4.00.…”

Section: Methodsmentioning

confidence: 99%

“…Caramel is one of the oldest and most widely used food colorings and is found in nearly every type of industrial food product . Caramel creation involves caramelization as well as the Maillard reaction, which occurs in the presence of reducing sugars and amino acids.…”

Section: Introductionmentioning

confidence: 99%