INSTRUMENTAL METHODS TO CHARACTERIZE NONORAL TEXTURE OF DULCE DE LECHE

Abstract

ABSTRACT Three different instrumental texture methods (vane yield stress determination, forward extrusion and penetration tests) were used to characterize nonoral texture of 13 commercial samples of dulce de leche, a type of sweetened condensed milk. Two sensory nonoral texture attributes (hardness and ropiness) were evaluated by a panel of 11 assessors, trained in descriptive analysis of dairy product's texture. All the studied instrumental methods showed high reproducibility and high discriminating ability between samples. Those instrumental parameters that are related to the firmness of dulce de leche (yield stress, extrusion force, hardness, modulus and adhesiveness) were highly correlated to sensory hardness. No instrumental parameter was able to reflect the sensory ropiness of the samples. From all the instrumental methods used to characterize the nonoral texture of dulce de leche, yield stress seems the most appropriate to be used in quality control programs, because it showed the highest discriminating ability and it has the advantage of being a quick and direct method.