Loss of available lysine during processing of different dulce de leche formulations

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 wa...

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Detalles Bibliográficos
Autores principales:	Malec, L.S., Llosa, R.A., Naranjo, G.B., Vigo, M.S.
Formato:	JOUR
Materias:	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
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_1364727X_v58_n3_p164_Malec
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_1364727X_v58_n3_p164_Malec
record_format	dspace
spelling	todo:paper_1364727X_v58_n3_p164_Malec2023-10-03T16:11:18Z Loss of available lysine during processing of different dulce de leche formulations Malec, L.S. Llosa, R.A. Naranjo, G.B. Vigo, M.S. 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 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. Fil:Malec, L.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Llosa, R.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Naranjo, G.B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Vigo, M.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_1364727X_v58_n3_p164_Malec
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	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
spellingShingle	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 Malec, L.S. Llosa, R.A. Naranjo, G.B. Vigo, M.S. Loss of available lysine during processing of different dulce de leche formulations
topic_facet	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
description	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.
format	JOUR
author	Malec, L.S. Llosa, R.A. Naranjo, G.B. Vigo, M.S.
author_facet	Malec, L.S. Llosa, R.A. Naranjo, G.B. Vigo, M.S.
author_sort	Malec, L.S.
title	Loss of available lysine during processing of different dulce de leche formulations
title_short	Loss of available lysine during processing of different dulce de leche formulations
title_full	Loss of available lysine during processing of different dulce de leche formulations
title_fullStr	Loss of available lysine during processing of different dulce de leche formulations
title_full_unstemmed	Loss of available lysine during processing of different dulce de leche formulations
title_sort	loss of available lysine during processing of different dulce de leche formulations
url	http://hdl.handle.net/20.500.12110/paper_1364727X_v58_n3_p164_Malec
work_keys_str_mv	AT malecls lossofavailablelysineduringprocessingofdifferentdulcedelecheformulations AT llosara lossofavailablelysineduringprocessingofdifferentdulcedelecheformulations AT naranjogb lossofavailablelysineduringprocessingofdifferentdulcedelecheformulations AT vigoms lossofavailablelysineduringprocessingofdifferentdulcedelecheformulations
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Loss of available lysine during processing of different dulce de leche formulations

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