Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate
•The influence of sweeteners combinations over chocolate quality was investigated.•The formulation with 75% Stevia+25% Sucralose generated a denser microstructure.•This combination delayed the Bloom formation even at elevated storage temperatures.•Thermal properties increased at elevated temperature...
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| Veröffentlicht in: | Food chemistry 2017-08, Vol.229, p.610-620 |
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| creator | Rodriguez Furlán, Laura T. Baracco, Yanina Lecot, Javier Zaritzky, Noemi Campderrós, Mercedes E. |
| description | •The influence of sweeteners combinations over chocolate quality was investigated.•The formulation with 75% Stevia+25% Sucralose generated a denser microstructure.•This combination delayed the Bloom formation even at elevated storage temperatures.•Thermal properties increased at elevated temperatures improving their characteristics.•This chocolate did not show structural changed with the moisture absorption.
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). |
| doi_str_mv | 10.1016/j.foodchem.2017.03.002 |
| format | Article |
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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).</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2017.03.002</identifier><identifier>PMID: 28372222</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Chemical Phenomena ; Chocolate - analysis ; Fat and sugar Bloom ; Food Storage - methods ; Free-sugar chocolate ; Hardness ; Microstructure ; Sweetening Agents - analysis ; Sweetening Agents - chemistry ; Temperature ; Thermodynamic properties</subject><ispartof>Food chemistry, 2017-08, Vol.229, p.610-620</ispartof><rights>2017 Elsevier Ltd</rights><rights>Copyright © 2017 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c519t-4490f2e2049b138e5a97b20c4a2997a9cd54ea0c7816e452ddfaa6a24dc63c3f3</citedby><cites>FETCH-LOGICAL-c519t-4490f2e2049b138e5a97b20c4a2997a9cd54ea0c7816e452ddfaa6a24dc63c3f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2017.03.002$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/28372222$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Rodriguez Furlán, Laura T.</creatorcontrib><creatorcontrib>Baracco, Yanina</creatorcontrib><creatorcontrib>Lecot, Javier</creatorcontrib><creatorcontrib>Zaritzky, Noemi</creatorcontrib><creatorcontrib>Campderrós, Mercedes E.</creatorcontrib><title>Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•The influence of sweeteners combinations over chocolate quality was investigated.•The formulation with 75% Stevia+25% Sucralose generated a denser microstructure.•This combination delayed the Bloom formation even at elevated storage temperatures.•Thermal properties increased at elevated temperatures improving their characteristics.•This chocolate did not show structural changed with the moisture absorption.
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).</description><subject>Chemical Phenomena</subject><subject>Chocolate - analysis</subject><subject>Fat and sugar Bloom</subject><subject>Food Storage - methods</subject><subject>Free-sugar chocolate</subject><subject>Hardness</subject><subject>Microstructure</subject><subject>Sweetening Agents - analysis</subject><subject>Sweetening Agents - chemistry</subject><subject>Temperature</subject><subject>Thermodynamic properties</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkD1vFDEQhi0EIpfAX4hc0uxm_HFrbweKEkCKRAO15bPHnE-768P2EuXf4-MSWty4mGdm3nkIuWbQM2DDzaEPKXm3x7nnwFQPogfgr8iGaSU6BYq_JhsQoDvN5HBBLks5QCOA6bfkgmuheHsbst6FgK7SFGh5RKy4YKYuzbu42BrTQu3iaakp259IK85HzLauGWkrHfdPJbp0ChGdnegxp1auEcvfcavLqSANGZE-7mNF6vbJpclWfEfeBDsVfP_8X5Ef93ffb790D98-f7399NC5LRtrJ-UIgSMHOe6Y0Li1o9pxcNLycVR2dH4r0YJTmg0ot9z7YO1gufRuEE4EcUU-nOe2aL9WLNXMsTicJrtgWothWkumQAI0dDijp9QlYzDHHGebnwwDc1JuDuZFuTkpNyBME9oar593rLsZ_b-2F8cN-HgGsF36O2I2xUVcHPqYm3rjU_zfjj-BI5iE</recordid><startdate>20170815</startdate><enddate>20170815</enddate><creator>Rodriguez Furlán, Laura T.</creator><creator>Baracco, Yanina</creator><creator>Lecot, Javier</creator><creator>Zaritzky, Noemi</creator><creator>Campderrós, Mercedes E.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20170815</creationdate><title>Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate</title><author>Rodriguez Furlán, Laura T. ; Baracco, Yanina ; Lecot, Javier ; Zaritzky, Noemi ; Campderrós, Mercedes E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c519t-4490f2e2049b138e5a97b20c4a2997a9cd54ea0c7816e452ddfaa6a24dc63c3f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Chemical Phenomena</topic><topic>Chocolate - analysis</topic><topic>Fat and sugar Bloom</topic><topic>Food Storage - methods</topic><topic>Free-sugar chocolate</topic><topic>Hardness</topic><topic>Microstructure</topic><topic>Sweetening Agents - analysis</topic><topic>Sweetening Agents - chemistry</topic><topic>Temperature</topic><topic>Thermodynamic properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rodriguez Furlán, Laura T.</creatorcontrib><creatorcontrib>Baracco, Yanina</creatorcontrib><creatorcontrib>Lecot, Javier</creatorcontrib><creatorcontrib>Zaritzky, Noemi</creatorcontrib><creatorcontrib>Campderrós, Mercedes E.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Rodriguez Furlán, Laura T.</au><au>Baracco, Yanina</au><au>Lecot, Javier</au><au>Zaritzky, Noemi</au><au>Campderrós, Mercedes E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2017-08-15</date><risdate>2017</risdate><volume>229</volume><spage>610</spage><epage>620</epage><pages>610-620</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•The influence of sweeteners combinations over chocolate quality was investigated.•The formulation with 75% Stevia+25% Sucralose generated a denser microstructure.•This combination delayed the Bloom formation even at elevated storage temperatures.•Thermal properties increased at elevated temperatures improving their characteristics.•This chocolate did not show structural changed with the moisture absorption.
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).</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>28372222</pmid><doi>10.1016/j.foodchem.2017.03.002</doi><tpages>11</tpages><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Chemical Phenomena Chocolate - analysis Fat and sugar Bloom Food Storage - methods Free-sugar chocolate Hardness Microstructure Sweetening Agents - analysis Sweetening Agents - chemistry Temperature Thermodynamic properties |
| title | Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate |
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