Upload resources

Upload your works to SEDICI to increase its visibility and improve its impact

 

Show simple item record

dc.date.accessioned 2020-09-16T15:06:22Z
dc.date.available 2020-09-16T15:06:22Z
dc.date.issued 2017-08
dc.identifier.uri http://sedici.unlp.edu.ar/handle/10915/104757
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). en
dc.format.extent 610-620 es
dc.language en es
dc.subject Free-sugar chocolate es
dc.subject Fat and sugar Bloom es
dc.subject Microstructure es
dc.subject Hardness es
dc.subject Thermodynamic properties es
dc.title Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate en
dc.type Articulo es
sedici.identifier.other https://doi.org/10.1016/j.foodchem.2017.03.002 es
sedici.identifier.issn 0308-8146 es
sedici.creator.person Rodriguez Furlán, Laura es
sedici.creator.person Baracco, Yanina es
sedici.creator.person Lecot, Javier es
sedici.creator.person Zaritzky, Noemí Elisabet es
sedici.creator.person Campderrós, Mercedes es
sedici.subject.materias Química es
sedici.description.fulltext true es
mods.originInfo.place Centro de Investigación y Desarrollo en Criotecnología de Alimentos es
sedici.subtype Articulo es
sedici.rights.license Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
sedici.rights.uri http://creativecommons.org/licenses/by-nc-sa/4.0/
sedici.description.peerReview peer-review es
sedici.relation.journalTitle Food Chemistry es
sedici.relation.journalVolumeAndIssue vol. 229 es


Download Files

Thumbnail
Documento completo
Download file (3.041Mb) - PDF

This item appears in the following Collection(s)

Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)