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APPLICATION OF CLOVE STEM AND CINNAMON ESSENTIAL
OILS IN DULCE DE LECHE
APLICAÇÃO DE ÓLEOS ESSENCIAIS DE CRAVO E CANELA EM
DOCE DE LEITE
ABSTRACT
This study aims at conducting microbiological, physical, chemical and sensory analyses on
Dulce de leche, four samples were developed differing for essential oil (EO) addition: C
(control), T1 (Clove), T2 (Cinnamon) and T3 (Clove and Cinnamon). After being
manufactured the products were stored at 25ºC and analyzed for 210 days. The samples were
analyzed for physical and chemical characterization protein, lipids, lipid oxidation, pH,
moisture and ashes, and for microbial characterization was Salmonella sp., Coliforms at 45°C,
Staphylococcus Coagulase positive and mesophilic bacteria counts. The sensory analysis
applied was the hedonic scale for the attributes of appearance, smell, taste, texture and overall
acceptance. Results obtained pointed that the addition of EO (Clove and Cinnamon) does not
generate alteration in the centesimal composition, texture, color, and sensory attributes of
Dulce de leche. All treatments present good acceptance rate (>70%) but when comparing the
samples with EO, T2 present higher acceptance (81.67%). On 210 days T2 (Cinnamom oil)
presents lower (0.0409 mg malonaldehyde/g) lipid oxidation than the others treatments.
Keywords: sensory analysis, essential oils, physical and chemical analyses.
RESUMO
O presente trabalho teve como objetivo realizar análises microbiológicas, físico-químicas e
sensoriais de doce de leite pastoso, foram elaboradas quatro amostras, diferindo o óleo
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essencial adicionado, sendo elas C (Controle), T1 (óleo essencial de cravo), T2 (óleo essencial
de canela) e T3 (óleo essencial de cravo e canela). Após a fabricação os doces foram
armazenados a 25ºC e analisados durantes 210 dias. As amostras foram avaliadas em relação
ao teor de proteínas, lipídios, oxidação lipídica, pH, umidade e cinzas. As análises
microbiológicas realizadas foram Salmonella sp., Coliformes a 45°C (Coliformes fecais),
Estafilococos coagulase positiva (Staphylococcus aureus) e bactérias mesófilas. A análise
sensorial aplicada foi escala hedônica para os atributos aparência, aroma, sabor, textura e
aceitação global. Os resultados indicam que a adição de EO (Cravo e Canela) não alterou
alterações na composição centesimental, textura, cor e sensorial dos doces de leite. Todos os
tratamentos apresentaram boa aceitação(IA>70%) entretanto, comparando as amostras com
óleo essencial, T2 apresentou maior IA (81,67%). Em 210 dias T2 (Canela) apresentou menor
oxidação lipídica (0,0409 mg malonaldehyde/g) quando comparada aos outros tratamentos.
Pavras-chave: análise sensorial, óleos essenciais, análises físico-químicas.
INTRODUCTION
Dulce de leche is obtained by cooking milk and adding sucrose also allowing the addition of
safe food substances until the convenient concentration for partial caramelization. The use of
modified starch is allowed and normally used in the industry; however it should not be over
0.5 g.100 mL-1. Due to the high osmotic pressure generated it may be kept at room
temperature. It presents particular taste, smell, texture and color where the glossy caramel
color comes from the non-enzymatic browning process known as Maillard Reaction (Demiate
et al., 2001; Madrona et al., 2009).
Herbs and spices, which are composed by essential oils (EO), are used to improve the taste
and flavor of food products. But in addition, they are used as antioxidant and antimicrobial
agent.
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Essential oils (EO) are natural substances categorized as GRAS (Generally Recognized as
safe) by the Food and Drug Administration, they are widely used due to their flavoring
function. From the chemical point of view EO are complex mixtures constituted by several
tens of components, and this complexity makes it often difficult to explain the aforesaid
activities. According Moarefian et al. (2013) lipid oxidation and microbial contamination are
factors that affect food quality and shelf life. The authors observed that the extract
of Cinnamomum zeylanicum contains antioxidant compounds with the ability of scavenging
superoxide anions and hydroxyl radicals.
Singh et al. (2007) observed that C. zeylanicum bark essential oil (at 0.02% of concentration)
acted as a good inhibitor of primary and secondary oxidation products formation in mustard
oil.
Tomaino et al. (2005) studied the antioxidant action of basil, cinnamon, cloves, nutmeg,
oregano and thymus essential oils under different temperature conditions. All essential oils
tested presented free radical scavenging properties, determined through spectrophotometric
method based on the reduction of stable radical DPPH (2.2-difenil-1-picrilhidrazila).
According Chacón-Villalobos et al. (2013) the type of fat present in the milk, have a greater
tendency to hydrolytic rancidity, a factor that can affect the quality of Dulce de leche.
Thus, the objective of this study was to realize the addition of clove stem and cinnamon
essential oils in Dulce de leche and evaluate the microbiological, physical, chemical and
sensory analysis.
MATERIAL AND METHODS
The present study used semi-skimmed UHT milk (Batavo®), bicarbonate (Zaeli®), corn
starch (Unilever Best foods Brasil LTDA.) and sugar granulated from Alto Alegre S.A.
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The essential oils were provided by the Laboratory of Natural Products of Microbiology and
Imunology Department at the Biosciences Institute of Botucatu at Paulista State University
"Júlio de Mesquita". Both cinnamon (Cinnamomum zeylanicum B.) and clove (Syzygium
aromaticum L.) essential oils were used. The essential oils were extracted through steam-
dragging distillation for essential oils production (model MA480 - Marconi) according
Beraldo et al (2013). The packages used in this study were screw cap glass jars with 50 mL
capacity, properly sterilized.
Dulce de leche manufacturing and yield
Dulce de leche manufacturing was handcraft and followed the traditional process proposed by
Madrona et al. (2009) with modifications (EO addition). The Dulce de leche was
manufactured in open concentrator an adding milk sodium bicarbonate to correct acidity.
Next, the remaining ingredients were added (corn starch and sugar). The process of Dulce de
leche concentration was then started (around 100ºC). After reaching the desired concentration
(65ºBrix) the cooling was conducted at 25ºC.
In order to assure a Dulce de leche with all the same features, all formulations was produced
in batches and next divide them adding each essential oil in the proper concentration. The
storage was in glass recipient; finally both cooling and storage were carried out at room
temperature (25ºC) for 210 days.
Four different types of Dulce de leche were produced, the base formula contained 77.7%
milk, 21.7% sugar, 0.5% cornstarch and 0.1% sodium bicarbonate; the difference between the
formulations is in concentration and type of EO used; Control: without essential oil, T1
(0.01% of Clove stem oil), T2 (0.01% of Cinnamom oil) and T3 (0.005% of Clove Stem oil +
0.005% of Cinnamom oil). The used concentrations were determined based on preliminary
data (not published) from Minimal Inhibitory Concentration (MIC).
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Microbiological analyses
The samples were analyzed in duplicate after being manufactured every month for 210 days
in the Laboratory of Food Microbiology at the State University of Maringá regarding the
presence of coagulase positive Staphylococcus according to Vanderzant & Splittstoesser
(1992), for Salmonella sp., according methodology of Food and Drug Administration
(Andrews & Ham, 1998), published in Bacteriological Analytical Manual, 8th issue, for
Coliforms at 45°C 3M Petrifilm Plate (EC) was used; the total mesophile counting was
conducted in agar (PCA, Oxoid) according to Silva et al. (1997).
Yeld, Color and instrumental texture analysis
Dulce de leche total yield was assessed through the equation 1. presented by Pinto (1979).
Yield (%) = (Milk + added ingredients in kg )* 100/Production in kg (1)
All determinations were made in triplicate, after the Duce de leche manufacture. Color was
evaluated through Minolta® CR400 portable colorimeter. The system applied was
CIEL*a*b*, measuring the coordinates: L*, representing luminosity in a scale of 0 (black) to
100 (white); a* representing a tone scale varying from red (0 + a) to green (0 - a) and b*
representing a scale of yellow (0 + b) to blue (0 - b).
The texture (hardness) analysis was carried out through the Texturometer Stable Micro
Systems Texture Analyzer TAXT Plus (Texture Technologies Corp, England). The sample
characteristics were: Accessory: Probe 36 mm; Mode: strength measured in compression;
Option: return to the beginning; Pre-test speed: 0.5 mm s-1; Test speed: 1.0 mm s-1; Post-test
speed: 2.0 mm s-1; Distance: 1 mm.
Physical and chemical analyses
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The tritable acidity, moisture and ashes content, lipids concentration and total nitrogen were
conducted only once right after manufacturing Dulce de leche. All analyses were carried out
in triplicate. For pH, moisture, ashes and tritable acidity analyses were applied the method
described by Adolf Lutz Institute (IAL, 1985). The pH was carried out for 210 days.
Carbohydrates were calculated by difference (100- protein+ashes+moisture+lipids).
The lipids concentration in the Dulce de leche was quantified through the Roese-Gottlieb
method modified for sugary dairy products, having the sample first diluted in the proportion
of 10g to the volume of 250 mL, soon after the grease processing was conducted with a
mixture of ethyl ether, ethanol and ammonium hydroxide, the separation was later conducted
in a balloon and a subsequent drying in greenhouse at 105ºC to constant weight (AOAC,
2000). Total nitrogen content was determined through micro Kjeldhal method, where the
values of nitrogen were multiplied by the conversion factor 6.38 (AOAC, 2000).The lipid
oxidation analysis was carried out according to method by RAHARJO et al. (1992).
Sensory analysis
The sensory analysis on different Dulce de leche formulations was carried out right after its
production by 80 (eighty) tasters: college students and public employees both male and
female, age group of 17 to 60 years old, 51 women and 29 men. The tests were carried out in
the Sensory Laboratory of Food Engineering at State University of Maringá (UEM). The
Dulce de leche samples were provided to tasters (randomly codified) in a portion of 25 to 30g.
For the acceptance tests a nine-point hedonic scale (1 = highly disliked it, 9 = liked it very
much) was applied to evaluate the attributes of appearance, smell, taste, texture and overall
acceptance, and in five-point scale for purchase intention (1 = would certainly buy it, 5 =
would certainly not buy it). The Dulce de leche acceptance rate was calculated through the
formulation (Eq 2):
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(2)
Where: X= sample average; N= sample highest score given by tasters.
Data analysis
The statistical analysis was evaluated through ANOVA using Statistic 7.0. When noted
meaningful differences in ANOVA, the Tukey test was applied at 5% significance in order to
confirm or not the difference and assess which samples differed from the other.
RESULTS AND DISCUSSION
Microbiological analysis
For all analysis periods, for all samples, counting of coliforms and mesophilic was <1x10, the
Staphylococcus did not present coagulase positive and the absence of Salmonellasp in 25g of
the sample at 180 storage days. Only the control sample presented high (>103) counts, of
coliforms and mesophilic on 210 days.
For coagulase positive Staphylococcus regardless of the treatment applied all Dulce de leche
were according to legislation patterns. It indicates that the whole process, including the stage
of filling followed the good practices of manufacturing as well as the packages were properly
sterilized. The results obtained for the microbiological analyses indicated that the essential
oils are active antimicrobial components and they are viable to be used in this sort of product.
Yield, Color and instrumental texture analysis
The yield was of 48.28% in weight, this obtained result was higher than the one found by
Madrona et al. (2009) that was 43.20% for Dulce de leche with no whey addition. Table 1
presents the instrumental results from color and texture/hardness analysis for the different
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Dulce de leche formulations. It is known that color is one of the most important sensory
properties, if consumers perceive a strange color in a product, they will reject it.
Table 1. Results from color and texture instrumental of Dulce de leche with no EO (C), T1
(0.01% of Clove), T2 (0.01% of Cinnamom) and T3 (0.005% Clove + 0.005% Cinnamom).
Control Treatment 1 Treatment 2 Treatment 3
L 53.83 ± 0.58a 56.30 ± 1.13a 56.30 ± 1.74a 55.63 ± 4.58a
a* 5.67 ± 0.09a 5.47 ± 0.26a 5.47 ± 0.37a 5.47 ± 0.33a
b* 16.67 ± 0.05a 18.30 ± 0.45a 18.93 ± 0.62a 18.67 ± 0.63a
Hardness (N) 1.01 ± 1.87a 0.99 ± 4.80a 0.98 ± 3.45a 0.97 ± 0.94a
*letters on the same line do not differ one from the other at 5% significance.
It is possible to observe that the results do not differ one from the other at 5% significance,
which indicates that essential oils addition does not alter the color of Dulce de leche. Bellarde
(2006) instrumentally analyzed Dulce de leche color and obtained L 50.77, for a* 7.45, and
for b* 24.21. When comparing Dulce de leche with essential oils addition and the presents
study, it can be noted that L is slightly higher, a* is lower and b* is lower, which may be
explained by the sort of equipment used, time and cooking temperature.
In the other hand Ranalli et al. (2012) evaluated two commercial samples of traditional dulce
de leche and found values for L (36.4 and 44.4), a* (6.56 and 8.15) and b* (16.9 and 25.4).
We note that there was no meaningful difference between the results from hardness at 5%
significance, once the Dulce de leche formulation was the same for all treatments and the
variation was the addition of essential oils after the product was ready in very small quantity.
Chacón-Villalobos et al. (2013) produced a dulce de leche with different goat milk
concentrations (0, 25, 50, 75 and 100%) and found values around 0.9 to 5.5 N for hardness.
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Physical and chemical analyses
Moisture, ashes and tritable acidity, carbohydrates, lipid oxidation and hydrogenionic
potential (pH) results are presented in Table 2. There was no meaningful difference for the
malonaldehyde content present in the samples on 0 days. On 210 days the Treatment 2
(Cinnamom oil addition) presents lower (0.0409 mg malonaldehyde/g) lipid oxidation than
the others treatments.
Table 2. Results from the analyses of moisture, ashes, tritable acidity, carbohydrates,
proteins, lipid oxidation, pH and lipids.
Control Treatment 1 Treatment 2 Treatment 3
Moisture (%) 28.65± 0.07a 27.62 ± 0.83a 26.79 ± 0.90a 27.91 ± 0.03a
Ashes (%) 1.83 ± 0.01a 1.87 ± 0.08a 1.82 ± 0.12a 1.83 ± 0.04a
Tritable acidity (%) 0.24 ± 0.01a 0.26 ± 0.02a 0.25 ± 0.03a 0.25 ± 0.02a
Protein (%) 6.08 ± 0.17a 6.06 ± 0.06a 6.00 ± 0.00a 6.06 ± 0.06a
Lipids (%) 2.67 ± 0.00a 2.33 ± 0.06a 2.50 ± 0.00a 2.60 ± 0.00a
Carbohydrates (%) 60.77 62.12 62.89 61.60
pH (day 0) 6.81 6.80 6.80 6.79
pH (day 210) 6.80 6.79 6.80 6.80
Lipid oxidation (mg
malonaldehyde/g)
(day 0)
0.0339±0.05Aa 0.0330±0.004Aa 0.0261±0.002Aa 0.0263±0.004Aa
Lipid oxidation (mg
malonaldehyde/g)
(day 210)
0.0468±0.00Ba 0.0432±0.03Ba 0.0409±0.004Bb 0.0443±0.00Ba
*Equal letters on the same line do not differ one from the other at 5% significance.**Capital letters on the same column do not differ one from the other at 5% significance.
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The authors also observed that in general there was a moderate increase in TBA values
throughout the storage time. The rancidity in dairy products can cause a perception of bitter
taste caused by the presence of mono-or diglycerides. It can be consider the form the samples
were storage in small glass jars with little air left inside, which contributed to the occurrence
of lipid oxidation.
For pH analyses regardless the treatment applied all Dulce de leche were found to be very
close to the ones found by Klein et al. (2010) 6.6, and higher than the ones found by
Ferramondo et al. (1984), that ranged from 5.6 to 6.3.
It is possible to verify that there was no meaningful difference at 5% significance between
formulations for none of the analyses of moisture, ashes, tritable acidity, lipids and protein,
which reveals that the addition of essential oils does not generate alteration in the centesimal
composition of Dulce de leche.
According Barbosa et al. (2013) from a physicochemical point of view, dulce de leche is a
mixed aqueous dispersion composed mainly of sucrose and lactose (carbohydrates) and milk
proteins, in which the continuous phase contains different types of dispersed particles. The
typical composition of this product is 30% of moisture (maximum); 6% of proteins
(minimum); 2% of lipids (minimum); 2% of ashes (minimum); and 70% of sugars
(maximum) our results are similar to those cited.
The chemical composition of several Dulce de leche was assessed by Demiate et al. (2001),
the authors observed that the average content was of 26.80% for moisture, 1.41% for ashes,
3.90% for lipids and 7.07% for proteins, data that if compared with the proposed study
present few variations which may be due to technology applied when manufacturing
commercial Dulce de leche.
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According to Santos et al. (2010), the tritable acidity for Dulce de leche sold in informal
businesses in Currais Novos, Rio Grande do Norte varied from 0.22% to 0.28%. The results
found by the present study are approximate to the data found by such authors.
Sensory analysis
Table 3 reveals that there was no meaningful difference between the samples for none of the
attributes at 5% significance. At this point it is important to highlight that the sensory analysis
was carried out with non-trained tasters who liked or disliked clove and cinnamon.
Table 3. Results from sensory analysis.
Attributes Control Treatment 1 Treatment 2 Treatment 3
Appearance 7.79a 7.58a 7.79a 7.00a
Smell 7.75a 6.93a 7.30a 7.15a
Taste 8.06a 6.98a 7.11a 7.15a
Texture 7.60a 7.29a 7.43a 7.60a
Overall acceptance 7.83a 7.18a 7.35a 7.04a
Purchase intention 1.85a 2.59a 2.46a 2.60a
Acceptance rate 87.0% 79.78% 81.67% 78.22%
*Equal letters on the same line do not differ one from another at 5% significance.
For a product to be well accepted the acceptance level should be higher than 70%, thus, all
concentrations were proven to be well accepted. The control sample was the one with the
highest acceptance rate having no addition of essential oils, followed by the treatment with
addition of cinnamon essential oil (T2), the one both cinnamon and clove stem essential oils
(T3) and, finally, the sample with the lowest sensory acceptance rate was the one with
addition of clove stem essential oil (T1).
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Madrona et al. (2009) carried out sensory analysis with different concentrations of whey
replacing milk and compared it with traditional Dulce de leche (with no whey adddition), and
obtained average of 6.66 for overall acceptance of Dulce de leche without whey addition.
Dulce de leche with addition of essential oils obtained 7.83 for control, 7.18 for treatment 1,
7.35 for treatment 2 and 7.04 for treatment 3. When establishing a comparison between the
results obtained by those authors and the ones obtained by the present study the Dulce de
leche with addition of essential oils presented overall acceptance similar to traditional one,
which proves it to be marketable.
CONCLUSION
Dulce de leche with addition of clove stem and cinnamon essential oils or both, not presented
alteration in the centesimal composition, texture, color, and microbial counts comparing with
control sample for 210 days of storage. Treatment 2 (Cinnamom oil) presents lower (0.0409
mg malonaldehyde/g) lipid oxidation than the others treatments on 210 days.
All Dulce de leche samples was sensory well accepted (acceptance rate>70%). Therefore, we
may state that further studies are yet to be conducted for longer periods in order to improve
the development of such product, but it is currently viable to be produced in industrial scale,
reaching new consumers.
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