Use este identificador para citar ou linkar para este item: http://www.repositorio.ufop.br/handle/123456789/7581
Título: Maillard reaction during the processing of "Doce de Leite".
Autor(es): Pavlovic, Suzana
Santos, Rinaldo Cardoso dos
Glória, Maria Beatriz Abreu
Palavras-chave: Available lysine
Data do documento: 1994
Referência: PAVLOVIC, S.; SANTOS, R. C. dos; GLÓRIA, M. B. A. Maillard reaction during the processing of "Doce de Leite". Journal of the Science of Food and Agriculture, v. 66, p. 129-132, 1994. Disponível em: <http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740660204/abstract>. Acesso em: 20 jan. 2017.
Resumo: ‘Doce de leite’, a dairy product widely consumed in Brazil as a dessert or cake filling, is obtained from the heat treatment of milk and sucrose. On heating, the Maillard reaction occurs with the formation of desirable browncoloured products with a characteristic and pleasant flavour. However, the reaction can also lead to changes in nutritive value. In order to follow chemically the extension of the Maillard reaction and its effect on the nutritive value of ‘doce de leite’ its commercial processing was followed. Increases in the level of free 5-hydroxymethylfurfural and in absorption at 420 nm by pigments attached to the protein were observed. The amino acid analysis showed a significant decrease in lysine levels (33%) as well as in arginine (11%) and histidine (10%). There was also a reduction in available lysine levels, as measured by the fluorodinitrobenzene (50.6%) and by the 2,4,6-trinitrobenzenesulphonic acid (23.5%) methods. These results suggest a deleterious effect of the processing of ‘doce de leite’ on the nutritive value of the milk.
URI: http://www.repositorio.ufop.br/handle/123456789/7581
Link para o artigo: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.2740660204/abstract
ISSN: 10970010
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