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

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