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...

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Guardado en:
Detalles Bibliográficos
Autores principales: Rodriguez Furlán, Laura, Baracco, Yanina, Lecot, Javier, Zaritzky, Noemí Elisabet, Campderrós, Mercedes
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Química
Free-sugar chocolate
Fat and sugar Bloom
Microstructure
Hardness
Thermodynamic properties
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/104757
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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