info:eu-repo/semantics/article
Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
Fecha
2017-08Registro en:
Rodriguez Furlán, Laura Teresa; Baracco, Yanina Andrea; Lecot, Carlos Javier; Zaritzky, Noemi Elisabet; Campderrós, Mercedes Edith; Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate; Elsevier; Food Chemistry; 229; 8-2017; 610-620
0308-8146
CONICET Digital
CONICET
Autor
Rodriguez Furlán, Laura Teresa
Baracco, Yanina Andrea
Lecot, Carlos Javier
Zaritzky, Noemi Elisabet
Campderrós, Mercedes Edith
Resumen
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 of Bloom was observed. The samples with 100%Su and 50%S + 50%Su presented microstructures with channels through which solids and fat could more easily spread to the surface, increasing the fat and sugar Bloom formation. However, 50%St + 50%Su and 75%St + 25%Su samples showed a minimum Bloom formation, probably due to its dense microstructure with no void spaces. The differential scanning calorimetry studies demonstrated that the samples containing 100%St and 75%St + 25%Su showed the smallest decrease of melting enthalpy with increasing temperature. Besides, non-isothermal crystallization kinetics was studied by applying Avrami model. The sample 75%St + 25%Su presented the highest values of activation energy showing the greatest stability in the temperature range studied (7 °C–30 °C).