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Development of sugar-free white chocolate and compound chocolate. Use of Stevia and sucralose as sweeteners, hydrogenated oil as cocoa butter replacers and inulin as stabilizing agent
(Lambert Academic Publishing, 2016)
The development of sugar-free chocolates and compound chocolates represents a challenge for food technology. In effect, the fully replacement of sugar affects physical quality characteristics like rheological properties ...
Physicochemical properties and sensory acceptability of sugar free chocolate formulations added with fish oil and probiotics
Metabolic syndrome is a worldwide multifactorial disorder associated with central obesity through a high caloric intake and a sedentary lifestyle. Metabolic syndrome increases the risk of type 2 diabetes (T2D) disease. A ...
Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
(Elsevier, 2017-08)
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. ...
Avaliação sensorial e físico-química de chocolates tipos tradicional e diet
(Universidade Federal de UberlândiaBrasilEngenharia de Alimentos, 2019)
STORAGE TIME STUDY OF SUGAR-FREE AND REDUCED CALORIE MILK CHOCOLATES
(Wiley-blackwell Publishing, IncMaldenEUA, 2009)
Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent
(Elsevier, 2017-02)
The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucralose and Stevia was studied. Samples were stored at 7, 15 and 30 °C during 100 days and the influence ...
Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
(MG Aricent, 2016-07)
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 ...