Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic

The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design. The kinetic studies of thermodegradation which showed that binary combinations of Stevia with sucrose had...

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Autores principales:	Rodriguez Furlan, Laura Teresa, Baracco, Yanina Andrea, Zaritzky, Noemí Elisabet, Campderrós, Mercedes Edith
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2016
Materias:	Ingeniería Química White chocolate Sucralose Stevia Image analysis
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/98718 https://ri.conicet.gov.ar/11336/99015
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-98718
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Ingeniería Química White chocolate Sucralose Stevia Image analysis
spellingShingle	Ingeniería Química White chocolate Sucralose Stevia Image analysis Rodriguez Furlan, Laura Teresa Baracco, Yanina Andrea Zaritzky, Noemí Elisabet Campderrós, Mercedes Edith Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
topic_facet	Ingeniería Química White chocolate Sucralose Stevia Image analysis
description	The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design. The kinetic studies of thermodegradation which showed that binary combinations of Stevia with sucrose had synergistic effects since the matrix presented a lower thermal sensitivity to the non-enzymatic browning reaction than the samples formulated from the individual components. The phenomena of blooming during storage were studied by a computer vision system and image analysis. The results of sensory analysis revealed that the sample 100%St was not acceptable; however, combining Stevia with sucrose and sucralose, acceptable sensory chocolates were obtained with no statistically significant differences, compared to control 100%S (P> 0.05). Our study provides a chocolate suitable for diabetics, with an appropriate combination of sensorially acceptable sweeteners with higher stability than control sample.
format	Articulo Articulo
author	Rodriguez Furlan, Laura Teresa Baracco, Yanina Andrea Zaritzky, Noemí Elisabet Campderrós, Mercedes Edith
author_facet	Rodriguez Furlan, Laura Teresa Baracco, Yanina Andrea Zaritzky, Noemí Elisabet Campderrós, Mercedes Edith
author_sort	Rodriguez Furlan, Laura Teresa
title	Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
title_short	Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
title_full	Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
title_fullStr	Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
title_full_unstemmed	Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
title_sort	development of free sugar white chocolate, suitable for diabetics, using stevia and sucralose as sweeteners: study of the thermal degradation kinetic
publishDate	2016
url	http://sedici.unlp.edu.ar/handle/10915/98718 https://ri.conicet.gov.ar/11336/99015
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bdutipo_str	Repositorios
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Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic

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