Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
The influence of a combination of sweeteners (Stevia (St) and sucralose (Su)) and storage temperature on thermal properties, microstructure, water content, texture and Bloom of sucrose free white chocolate was investigated. A strong relationship between the microstructure and the highest percentage...
| Autores principales: | , , , , |
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| Formato: | Articulo |
| Lenguaje: | Inglés |
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2017
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| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/104757 |
| Aporte de: |
| id |
I19-R120-10915-104757 |
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| record_format |
dspace |
| institution |
Universidad Nacional de La Plata |
| institution_str |
I-19 |
| repository_str |
R-120 |
| collection |
SEDICI (UNLP) |
| language |
Inglés |
| topic |
Química Free-sugar chocolate Fat and sugar Bloom Microstructure Hardness Thermodynamic properties |
| spellingShingle |
Química Free-sugar chocolate Fat and sugar Bloom Microstructure Hardness Thermodynamic properties Rodriguez Furlán, Laura Baracco, Yanina Lecot, Javier Zaritzky, Noemí Elisabet Campderrós, Mercedes Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate |
| topic_facet |
Química Free-sugar chocolate Fat and sugar Bloom Microstructure Hardness Thermodynamic properties |
| description |
The influence of a combination of sweeteners (Stevia (St) and sucralose (Su)) and storage temperature on thermal properties, microstructure, water content, texture and Bloom of sucrose free white chocolate was investigated. A strong relationship between the microstructure and the highest percentage of Bloom was observed. The samples with 100%Su and 50%S + 50%Su presented microstructures with channels through which solids and fat could more easily spread to the surface, increasing the fat and sugar Bloom formation.
However, 50%St + 50%Su and 75%St + 25%Su samples showed a minimum Bloom formation, probably due to its dense microstructure with no void spaces. The differential scanning calorimetry studies demonstrated that the samples containing 100%St and 75%St + 25%Su showed the smallest decrease of melting enthalpy with increasing temperature. Besides, non-isothermal crystallization kinetics was studied by applying Avrami model. The sample 75%St + 25%Su presented the highest values of activation energy showing the greatest stability in the temperature range studied (7 °C–30 °C). |
| format |
Articulo Articulo |
| author |
Rodriguez Furlán, Laura Baracco, Yanina Lecot, Javier Zaritzky, Noemí Elisabet Campderrós, Mercedes |
| author_facet |
Rodriguez Furlán, Laura Baracco, Yanina Lecot, Javier Zaritzky, Noemí Elisabet Campderrós, Mercedes |
| author_sort |
Rodriguez Furlán, Laura |
| title |
Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate |
| title_short |
Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate |
| title_full |
Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate |
| title_fullStr |
Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate |
| title_full_unstemmed |
Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate |
| title_sort |
effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate |
| publishDate |
2017 |
| url |
http://sedici.unlp.edu.ar/handle/10915/104757 |
| work_keys_str_mv |
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