info:eu-repo/semantics/article
Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent
Fecha
2017-02Registro en:
Rodriguez Furlán, Laura Teresa; Baracco, Yanina Andrea; Lecot, Carlos Javier; Zaritzky, Noemi Elisabet; Campderrós, Mercedes Edith; Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent; Elsevier; Food Chemistry; 217; 2-2017; 637-647
0308-8146
CONICET Digital
CONICET
Autor
Rodriguez Furlán, Laura Teresa
Baracco, Yanina Andrea
Lecot, Carlos Javier
Zaritzky, Noemi Elisabet
Campderrós, Mercedes Edith
Resumen
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 of inulin on rheological properties, sensorial attributes, shelf-life, physical properties such as melting, crystallization and blooming were analyzed. The shelf-life of the compound chocolate with the incorporation of inulin was higher than the control sample without replacement. Compound chocolate with inulin at 10% w/w showed a dense matrix structure, reducing the size and number of fat crystals formed during storage; furthermore they presented higher values of brightness and WI. This chocolate also showed less fracturability and improved thermal properties. DSC studies revealed increased values of onset and peak temperatures and enthalpy of melting of the polymorphic form V, at higher storage temperatures, achieving greater stability against degradation processes.