dc.creator | Rodriguez Furlán, Laura Teresa | |
dc.creator | Baracco, Yanina Andrea | |
dc.creator | Lecot, Carlos Javier | |
dc.creator | Zaritzky, Noemi Elisabet | |
dc.creator | Campderrós, Mercedes Edith | |
dc.date.accessioned | 2018-08-27T17:28:40Z | |
dc.date.available | 2018-08-27T17:28:40Z | |
dc.date.created | 2018-08-27T17:28:40Z | |
dc.date.issued | 2017-08 | |
dc.identifier | 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 | |
dc.identifier | 0308-8146 | |
dc.identifier | http://hdl.handle.net/11336/57213 | |
dc.identifier | CONICET Digital | |
dc.identifier | CONICET | |
dc.description.abstract | 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). | |
dc.language | eng | |
dc.publisher | Elsevier | |
dc.relation | info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.foodchem.2017.03.002 | |
dc.relation | info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814617303667 | |
dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | |
dc.rights | info:eu-repo/semantics/restrictedAccess | |
dc.subject | Fat And Sugar Bloom | |
dc.subject | Free-Sugar Chocolate | |
dc.subject | Hardness | |
dc.subject | Microstructure | |
dc.subject | Thermodynamic Properties | |
dc.title | Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate | |
dc.type | info:eu-repo/semantics/article | |
dc.type | info:ar-repo/semantics/artículo | |
dc.type | info:eu-repo/semantics/publishedVersion | |