FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2564894663> ?p ?o ?g. }

• W2564894663 abstract "“Dulce de leche” (DL) is a rich, creamy, caramel‐like milk‐based sauce or spread, prepared by concentrating whole milk with sucrose, reaching a lipid content of about 6% w/w. A DL‐like product with pre‐emulsified pecan oil as fat source was developed. Nonfat milk, xanthan gum, sugars, pecan oil, and natural tocopherols were included in the formulation prepared in a pilot‐plant scale and stored at room temperature. Pecan oil‐DL showed physicochemical and rheological characteristics similar to those of commercial DL containing ∼6% milk fat. A slight increase in viscosity was observed after 2 months of storage, remaining almost constant thereafter. Crystal formation was not observed and microbial counts were low. Slight lipid oxidation was experienced after 138 days. DL fatty acid (FA) profile showed high content of unsaturated FA (UFA, 89–90% w/w), mainly oleic and linoleic acids, effectively protected by both tocopherols and antioxidant compounds. Pecan oil‐DL presented good sensorial characteristics (above 7 points on a 10 point‐hedonic scale), with 82.6% less saturated FA and 200% more UFA than a traditional milk fat‐product, being an alternative product with lipid profile enriched in unsaturated fatty acids. Practical applications: The “dulce de leche” (DL) jam‐like developed could be considered an alternative to the traditional DL, with better nutritional value considering its lipid composition. It has a fatty acid (FA) balance in favor of unsaturated FA as well as absence of cholesterol in the formulation because it is a product elaborated with nonfat milk. DL formulated with pecan oil showed physicochemical, rheological, and sensory characteristics similar to commercial products that contain about ∼6% milk fat. It showed good stability during storage at room temperature, with no lactose crystal formation, and only slight lipid oxidation. The product was successfully developed in the laboratory and also produced in a pilot plant scale, thus, it is feasible to produce it at an industrial scale. A DL‐like product with pre‐emulsified pecan oil as fat source was developed. Pecan oil‐DL showed physicochemical and rheological characteristics similar to those of commercial DL containing ∼6% milk fat. DL fatty acid (FA) profile showed high content of unsaturated FA (UFA, 89–90% w/w), mainly oleic and linoleic acids, effectively protected by both tocopherols and antioxidant compounds. Pecan oil‐DL presented good sensorial characteristics, with 82.6% less saturated FA and 200% more UFA than a traditional milk fat‐product, being an alternative product with lipid profile enriched in unsaturated fatty acids." @default.
• W2564894663 created "2017-01-06" @default.
• W2564894663 creator A5005151224 @default.
• W2564894663 creator A5008923444 @default.
• W2564894663 creator A5064861649 @default.
• W2564894663 date "2017-01-25" @default.
• W2564894663 modified "2023-10-10" @default.
• W2564894663 title "Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life" @default.
• W2564894663 cites W1144961888 @default.
• W2564894663 cites W1551651788 @default.
• W2564894663 cites W1569486932 @default.
• W2564894663 cites W175723484 @default.
• W2564894663 cites W1797955398 @default.
• W2564894663 cites W1982168298 @default.
• W2564894663 cites W1983685111 @default.
• W2564894663 cites W1984093520 @default.
• W2564894663 cites W1994712979 @default.
• W2564894663 cites W1994967511 @default.
• W2564894663 cites W2002257136 @default.
• W2564894663 cites W2019914441 @default.
• W2564894663 cites W2021605440 @default.
• W2564894663 cites W2024801782 @default.
• W2564894663 cites W2032712015 @default.
• W2564894663 cites W2039404052 @default.
• W2564894663 cites W2041382378 @default.
• W2564894663 cites W2044562653 @default.
• W2564894663 cites W2052064928 @default.
• W2564894663 cites W2054879453 @default.
• W2564894663 cites W2055367809 @default.
• W2564894663 cites W2056896072 @default.
• W2564894663 cites W2058775986 @default.
• W2564894663 cites W2061663676 @default.
• W2564894663 cites W2062295886 @default.
• W2564894663 cites W2069244988 @default.
• W2564894663 cites W2075128498 @default.
• W2564894663 cites W2076262907 @default.
• W2564894663 cites W2077990382 @default.
• W2564894663 cites W2080491799 @default.
• W2564894663 cites W2083691549 @default.
• W2564894663 cites W2083907443 @default.
• W2564894663 cites W2087162845 @default.
• W2564894663 cites W2097600411 @default.
• W2564894663 cites W2114425102 @default.
• W2564894663 cites W2127945704 @default.
• W2564894663 cites W2151328282 @default.
• W2564894663 cites W2156978749 @default.
• W2564894663 cites W2171564595 @default.
• W2564894663 cites W2171737971 @default.
• W2564894663 doi "https://doi.org/10.1002/ejlt.201600377" @default.
• W2564894663 hasPublicationYear "2017" @default.
• W2564894663 type Work @default.
• W2564894663 sameAs 2564894663 @default.
• W2564894663 citedByCount "11" @default.
• W2564894663 countsByYear W25648946632018 @default.
• W2564894663 countsByYear W25648946632019 @default.
• W2564894663 countsByYear W25648946632020 @default.
• W2564894663 countsByYear W25648946632021 @default.
• W2564894663 countsByYear W25648946632022 @default.
• W2564894663 countsByYear W25648946632023 @default.
• W2564894663 crossrefType "journal-article" @default.
• W2564894663 hasAuthorship W2564894663A5005151224 @default.
• W2564894663 hasAuthorship W2564894663A5008923444 @default.
• W2564894663 hasAuthorship W2564894663A5064861649 @default.
• W2564894663 hasConcept C115930662 @default.
• W2564894663 hasConcept C178790620 @default.
• W2564894663 hasConcept C185592680 @default.
• W2564894663 hasConcept C2778004101 @default.
• W2564894663 hasConcept C2780809830 @default.
• W2564894663 hasConcept C2781403372 @default.
• W2564894663 hasConcept C2994476132 @default.
• W2564894663 hasConcept C31903555 @default.
• W2564894663 hasConcept C543025807 @default.
• W2564894663 hasConcept C55493867 @default.
• W2564894663 hasConceptScore W2564894663C115930662 @default.
• W2564894663 hasConceptScore W2564894663C178790620 @default.
• W2564894663 hasConceptScore W2564894663C185592680 @default.
• W2564894663 hasConceptScore W2564894663C2778004101 @default.
• W2564894663 hasConceptScore W2564894663C2780809830 @default.
• W2564894663 hasConceptScore W2564894663C2781403372 @default.
• W2564894663 hasConceptScore W2564894663C2994476132 @default.
• W2564894663 hasConceptScore W2564894663C31903555 @default.
• W2564894663 hasConceptScore W2564894663C543025807 @default.
• W2564894663 hasConceptScore W2564894663C55493867 @default.
• W2564894663 hasFunder F4320321594 @default.
• W2564894663 hasIssue "7" @default.
• W2564894663 hasLocation W25648946631 @default.
• W2564894663 hasOpenAccess W2564894663 @default.
• W2564894663 hasPrimaryLocation W25648946631 @default.
• W2564894663 hasRelatedWork W1974940493 @default.
• W2564894663 hasRelatedWork W2003692327 @default.
• W2564894663 hasRelatedWork W2047900127 @default.
• W2564894663 hasRelatedWork W2079255313 @default.
• W2564894663 hasRelatedWork W2170193667 @default.
• W2564894663 hasRelatedWork W2354901943 @default.
• W2564894663 hasRelatedWork W2362222777 @default.
• W2564894663 hasRelatedWork W2379251668 @default.
• W2564894663 hasRelatedWork W2896299306 @default.
• W2564894663 hasRelatedWork W339166958 @default.
• W2564894663 hasVolume "119" @default.
• W2564894663 isParatext "false" @default.

• next