| dc.creator | Rodriguez Furlán, Laura | |
| dc.creator | Baracco, Yanina | |
| dc.creator | Lecot, Javier | |
| dc.creator | Zaritzky, Noemí Elisabet | |
| dc.creator | Campderrós, Mercedes | |
| dc.date | 2017-08 | |
| dc.date | 2020-09-16T15:06:22Z | |
| dc.date.accessioned | 2023-07-14T22:06:33Z | |
| dc.date.available | 2023-07-14T22:06:33Z | |
| dc.identifier | http://sedici.unlp.edu.ar/handle/10915/104757 | |
| dc.identifier | issn:0308-8146 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7445642 | |
| dc.description | 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.description | Centro de Investigación y Desarrollo en Criotecnología de Alimentos | |
| dc.format | application/pdf | |
| dc.format | 610-620 | |
| dc.language | en | |
| dc.rights | http://creativecommons.org/licenses/by-nc-sa/4.0/ | |
| dc.rights | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | |
| dc.subject | Química | |
| dc.subject | Free-sugar chocolate | |
| dc.subject | Fat and sugar Bloom | |
| dc.subject | Microstructure | |
| dc.subject | Hardness | |
| dc.subject | Thermodynamic properties | |
| dc.title | Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate | |
| dc.type | Articulo | |
| dc.type | Articulo | |
