Determination of Some Quality Characteristics of Dulce De Leche’s Produced Industrially in Turkey
Year: 2025
Type: article
Abstract: In this study, nine different Dulce de leche (DL) samples produced by industrial methods were investigated for their physicochemical, textural, sensory properties, total phenolic content (TPC) and antioxidant activities. In addition, macro and micro element (Ca, K, Mg, Na, Fe, Mn, Zn, Cu) contents of the samples were determined. Dry matter, fat, protein, acidity, pH, ash and brix values of the samples varied between 48.14–77.21%, 1.45–12.35%, 0.10–9.04%, 0.41–0.65%, 5.66–6.65%, 1.15–3.18% and 59.65–79.35%, respectively. HMF was determined as 9.98–25.06 µmol/100 g, total phenolic content as 810.00–2830.83 mg GAE/kg, antioxidant activity as 12.73–71.95% in the DPPH, and 4.50–7.91 mmol TE/g in the TEAC test. In the mineral analysis, the concentration of Ca and K elements was found to be high, and a wide variation was observed in color and textural properties. Sensory evaluations showed that DL formulation and production differences significantly affected product properties.
Source: GIDA / THE JOURNAL OF FOOD
Authors: Sibel Öztok, Şenol Köse, Yağmur Erim Köse
Institution: Van Yüzüncü Yıl Üniversitesi
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4415796049