Maillard reaction during the processing of "Doce de Leite".
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Date
1994
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Abstract
‘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.
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Keywords
Available lysine
Citation
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.