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

Autores
Rodriguez Furlan, Laura Teresa; Baracco, Yanina Andrea; Zaritzky, Noemí 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Comisión de Investigaciones Científicas de la provincia de Buenos Aires
Consejo Nacional de Investigaciones Científicas y Técnicas
Materia
Ingeniería Química
White chocolate
Sucralose
Stevia
Image analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/98718
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/98718
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repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: study of the thermal degradation kineticRodriguez Furlan, Laura TeresaBaracco, Yanina AndreaZaritzky, Noemí ElisabetCampderrós, Mercedes EdithIngeniería QuímicaWhite chocolateSucraloseSteviaImage analysisThe 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.Centro de Investigación y Desarrollo en Criotecnología de AlimentosComisión de Investigaciones Científicas de la provincia de Buenos AiresConsejo Nacional de Investigaciones Científicas y Técnicas2016-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf49-57http://sedici.unlp.edu.ar/handle/10915/98718enginfo:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/99015info:eu-repo/semantics/altIdentifier/issn/2321-9637info:eu-repo/semantics/altIdentifier/hdl/11336/99015info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:20:56Zoai:sedici.unlp.edu.ar:10915/98718Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:20:56.621SEDICI (UNLP) - Universidad Nacional de La Platafalse
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 Furlan, Laura Teresa
Ingeniería Química
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 Furlan, Laura Teresa
Baracco, Yanina Andrea
Zaritzky, Noemí Elisabet
Campderrós, Mercedes Edith
author Rodriguez Furlan, Laura Teresa
author_facet Rodriguez Furlan, Laura Teresa
Baracco, Yanina Andrea
Zaritzky, Noemí Elisabet
Campderrós, Mercedes Edith
author_role author
author2 Baracco, Yanina Andrea
Zaritzky, Noemí Elisabet
Campderrós, Mercedes Edith
author2_role author
author
author
dc.subject.none.fl_str_mv Ingeniería Química
White chocolate
Sucralose
Stevia
Image analysis
topic Ingeniería Química
White chocolate
Sucralose
Stevia
Image analysis
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Comisión de Investigaciones Científicas de la provincia de Buenos Aires
Consejo Nacional de Investigaciones Científicas y Técnicas
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
Articulo
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://sedici.unlp.edu.ar/handle/10915/98718
url http://sedici.unlp.edu.ar/handle/10915/98718
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://ri.conicet.gov.ar/11336/99015
info:eu-repo/semantics/altIdentifier/issn/2321-9637
info:eu-repo/semantics/altIdentifier/hdl/11336/99015
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
49-57
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.070432

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