Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic

Autores
Rodriguez Furlán, Laura Teresa; Baracco, Yanina Andrea; Zaritzky, Noemi Elisabet; Campderrós, Mercedes Edith
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design. The kinetic studies of thermodegradation which showed that binary combinations of Stevia with sucrose had synergistic effects since the matrix presented a lower thermal sensitivity to the non-enzymatic browning reaction than the samples formulated from the individual components. The phenomena of blooming during storage were studied by a computer vision system and image analysis. The results of sensory analysis revealed that the sample 100%St was not acceptable; however, combining Stevia with sucrose and sucralose, acceptable sensory chocolates were obtained with no statistically significant differences, compared to control 100%S (P> 0.05). Our study provides a chocolate suitable for diabetics, with an appropriate combination of sensorially acceptable sweeteners with higher stability than control sample.
Fil: Rodriguez Furlan, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Invest. En Tecnología Química; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: Baracco, Yanina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: Zaritzky, Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Campderrós, Mercedes. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Materia
White Chocolate
Sucralose
Stevia
Image Analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/99015
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kineticRodriguez Furlán, Laura TeresaBaracco, Yanina AndreaZaritzky, Noemi ElisabetCampderrós, Mercedes EdithWhite ChocolateSucraloseSteviaImage Analysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design. The kinetic studies of thermodegradation which showed that binary combinations of Stevia with sucrose had synergistic effects since the matrix presented a lower thermal sensitivity to the non-enzymatic browning reaction than the samples formulated from the individual components. The phenomena of blooming during storage were studied by a computer vision system and image analysis. The results of sensory analysis revealed that the sample 100%St was not acceptable; however, combining Stevia with sucrose and sucralose, acceptable sensory chocolates were obtained with no statistically significant differences, compared to control 100%S (P> 0.05). Our study provides a chocolate suitable for diabetics, with an appropriate combination of sensorially acceptable sweeteners with higher stability than control sample.Fil: Rodriguez Furlan, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Invest. En Tecnología Química; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaFil: Baracco, Yanina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaFil: Zaritzky, Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Campderrós, Mercedes. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaMG Aricent2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/99015Rodriguez Furlán, Laura Teresa; Baracco, Yanina Andrea; Zaritzky, Noemi Elisabet; Campderrós, Mercedes Edith; Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic; MG Aricent; International Journal of Research in Advent Technology; 4; 7; 7-2016; 49-572321-9637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://ijrat.org/archives/VOLUME-4-ISSUE-7info:eu-repo/semantics/altIdentifier/url/https://ijrat.org/downloads/Vol-4/july-2016/paper%20ID-47201618.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:18:04Zoai:ri.conicet.gov.ar:11336/99015instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:18:05.213CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
title Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
spellingShingle Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
Rodriguez Furlán, Laura Teresa
White Chocolate
Sucralose
Stevia
Image Analysis
title_short Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
title_full Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
title_fullStr Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
title_full_unstemmed Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
title_sort Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic
dc.creator.none.fl_str_mv Rodriguez Furlán, Laura Teresa
Baracco, Yanina Andrea
Zaritzky, Noemi Elisabet
Campderrós, Mercedes Edith
author Rodriguez Furlán, Laura Teresa
author_facet Rodriguez Furlán, Laura Teresa
Baracco, Yanina Andrea
Zaritzky, Noemi Elisabet
Campderrós, Mercedes Edith
author_role author
author2 Baracco, Yanina Andrea
Zaritzky, Noemi Elisabet
Campderrós, Mercedes Edith
author2_role author
author
author
dc.subject.none.fl_str_mv White Chocolate
Sucralose
Stevia
Image Analysis
topic White Chocolate
Sucralose
Stevia
Image Analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design. The kinetic studies of thermodegradation which showed that binary combinations of Stevia with sucrose had synergistic effects since the matrix presented a lower thermal sensitivity to the non-enzymatic browning reaction than the samples formulated from the individual components. The phenomena of blooming during storage were studied by a computer vision system and image analysis. The results of sensory analysis revealed that the sample 100%St was not acceptable; however, combining Stevia with sucrose and sucralose, acceptable sensory chocolates were obtained with no statistically significant differences, compared to control 100%S (P> 0.05). Our study provides a chocolate suitable for diabetics, with an appropriate combination of sensorially acceptable sweeteners with higher stability than control sample.
Fil: Rodriguez Furlan, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Invest. En Tecnología Química; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: Baracco, Yanina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
Fil: Zaritzky, Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Campderrós, Mercedes. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
description The purpose of this study was the development of formulations of white chocolate for diabetics with replacement of sucrose by sucralose (Su) and Stevia (St) using a mixture experimental design. The kinetic studies of thermodegradation which showed that binary combinations of Stevia with sucrose had synergistic effects since the matrix presented a lower thermal sensitivity to the non-enzymatic browning reaction than the samples formulated from the individual components. The phenomena of blooming during storage were studied by a computer vision system and image analysis. The results of sensory analysis revealed that the sample 100%St was not acceptable; however, combining Stevia with sucrose and sucralose, acceptable sensory chocolates were obtained with no statistically significant differences, compared to control 100%S (P> 0.05). Our study provides a chocolate suitable for diabetics, with an appropriate combination of sensorially acceptable sweeteners with higher stability than control sample.
publishDate 2016
dc.date.none.fl_str_mv 2016-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/99015
Rodriguez Furlán, Laura Teresa; Baracco, Yanina Andrea; Zaritzky, Noemi Elisabet; Campderrós, Mercedes Edith; Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic; MG Aricent; International Journal of Research in Advent Technology; 4; 7; 7-2016; 49-57
2321-9637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/99015
identifier_str_mv Rodriguez Furlán, Laura Teresa; Baracco, Yanina Andrea; Zaritzky, Noemi Elisabet; Campderrós, Mercedes Edith; Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kinetic; MG Aricent; International Journal of Research in Advent Technology; 4; 7; 7-2016; 49-57
2321-9637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ijrat.org/archives/VOLUME-4-ISSUE-7
info:eu-repo/semantics/altIdentifier/url/https://ijrat.org/downloads/Vol-4/july-2016/paper%20ID-47201618.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MG Aricent
publisher.none.fl_str_mv MG Aricent
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614139778957312
score 13.070432

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