Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate

Autores
Rodriguez Furlán, Laura; Baracco, Yanina; Lecot, Javier; Zaritzky, Noemí Elisabet; Campderrós, Mercedes
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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).
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Free-sugar chocolate
Fat and sugar Bloom
Microstructure
Hardness
Thermodynamic properties
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:10915/104757
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/104757
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolateRodriguez Furlán, LauraBaracco, YaninaLecot, JavierZaritzky, Noemí ElisabetCampderrós, MercedesQuímicaFree-sugar chocolateFat and sugar BloomMicrostructureHardnessThermodynamic propertiesThe 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).Centro de Investigación y Desarrollo en Criotecnología de Alimentos2017-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf610-620http://sedici.unlp.edu.ar/handle/10915/104757enginfo:eu-repo/semantics/altIdentifier/issn/0308-8146info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2017.03.002info: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:UNLP2025-09-29T11:22:53Zoai:sedici.unlp.edu.ar:10915/104757Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:22:54.246SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
title Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
spellingShingle Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
Rodriguez Furlán, Laura
Química
Free-sugar chocolate
Fat and sugar Bloom
Microstructure
Hardness
Thermodynamic properties
title_short Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
title_full Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
title_fullStr Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
title_full_unstemmed Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
title_sort Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
dc.creator.none.fl_str_mv Rodriguez Furlán, Laura
Baracco, Yanina
Lecot, Javier
Zaritzky, Noemí Elisabet
Campderrós, Mercedes
author Rodriguez Furlán, Laura
author_facet Rodriguez Furlán, Laura
Baracco, Yanina
Lecot, Javier
Zaritzky, Noemí Elisabet
Campderrós, Mercedes
author_role author
author2 Baracco, Yanina
Lecot, Javier
Zaritzky, Noemí Elisabet
Campderrós, Mercedes
author2_role author
author
author
author
dc.subject.none.fl_str_mv Química
Free-sugar chocolate
Fat and sugar Bloom
Microstructure
Hardness
Thermodynamic properties
topic Química
Free-sugar chocolate
Fat and sugar Bloom
Microstructure
Hardness
Thermodynamic properties
dc.description.none.fl_txt_mv 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).
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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).
publishDate 2017
dc.date.none.fl_str_mv 2017-08
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/10915/104757
url http://sedici.unlp.edu.ar/handle/10915/104757
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0308-8146
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2017.03.002
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
610-620
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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