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dc.contributor.author
Rodriguez Furlán, Laura Teresa
dc.contributor.author
Baracco, Yanina Andrea
dc.contributor.author
Campderrós, Mercedes Edith
dc.date.available
2022-10-20T13:12:38Z
dc.date.issued
2016
dc.identifier.citation
Rodriguez Furlán, Laura Teresa; Baracco, Yanina Andrea; Campderrós, Mercedes Edith; Development of sugar-free white chocolate and compound chocolate. Use of Stevia and sucralose as sweeteners, hydrogenated oil as cocoa butter replacers and inulin as stabilizing agent; Lambert Academic Publishing; 1; 2016; 61
dc.identifier.isbn
978-3-659-96232-5
dc.identifier.uri
http://hdl.handle.net/11336/174100
dc.description.abstract
The development of sugar-free chocolates and compound chocolates represents a challenge for food technology. In effect, the fully replacement of sugar affects physical quality characteristics like rheological properties and texture, melting behaviors, bloom formation and other characteristics that influence the final stability of chocolate, requiring strategy for their formulation. In addition, the replacement of cocoa butter by hydrogenated oils, which present a different triglyceride composition, affects the polymorphic crystallization forms of chocolates determining its chemical and physical properties. Combination of sweeteners (Stevia and Sucralose) with a stabilizing agent (inulin) was needed to provide an integral solution for sugar and cocoa butter replacement. Samples were stored at 7, 15 and 30°C during 100 days and the influence of sweetener combination and inulin on rheological properties, shelf-life time, and physical properties such as melting, crystallization and blooming were analyzed. Our studies allowed to develop a free sugar compound chocolate sensorially acceptable and with improved physicochemical properties.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Lambert Academic Publishing
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
DSC
dc.subject
inulin
dc.subject
sucralose
dc.subject
stevia
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Development of sugar-free white chocolate and compound chocolate. Use of Stevia and sucralose as sweeteners, hydrogenated oil as cocoa butter replacers and inulin as stabilizing agent
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/book
dc.type
info:ar-repo/semantics/libro
dc.date.updated
2022-06-06T15:53:48Z
dc.journal.volume
1
dc.journal.pagination
61
dc.journal.pais
Alemania
dc.journal.ciudad
Deutschland
dc.description.fil
Fil: Rodriguez Furlán, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Investigaciones en Tecnología Química. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Investigaciones en Tecnología Química; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
dc.description.fil
Fil: Baracco, Yanina Andrea. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
dc.description.fil
Fil: Campderrós, Mercedes Edith. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentina
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