An exploratory study at pilot scale using response surface methodology was conducted to assess the influence of soluble solids concentration, initial acidity of the mixture and initial sucrose concentration on the color of dulce de leche. Variance and factor analysis were performed, and response surfaces were obtained. Results showed that the studied variables explain 90% of the variability of lightness (L*). Initial mixture acidity, soluble solids concentration and sucrose concentration affected significantly dulce de leche lightness; the lower the initial acidity and the higher the sucrose and soluble solids concentration, the darker the color (lower L* value) observed.
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Pauletti et al. (1996) studied this question.
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