title: Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate.
abstract: 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).
authors.affiliation: Institute of Chemical Technology Research (INTEQUI)-CONICET, Faculty of Chemistry, Biochemistry and Pharmacy (Universidad Nacional de San Luis), Ejército de los Andes 950-5700, San Luis, Argentina. Electronic address: furlan.laura@gmail.com.
authors.forename: Laura T
authors.initials: LT
authors.lastname: Rodriguez Furlán
authors.affiliation: Institute of Chemical Technology Research (INTEQUI)-CONICET, Faculty of Chemistry, Biochemistry and Pharmacy (Universidad Nacional de San Luis), Ejército de los Andes 950-5700, San Luis, Argentina.
authors.forename: Yanina
authors.initials: Y
authors.lastname: Baracco
authors.affiliation: Center of Research and Development in Food Cryotechnology, CIDCA (Universidad Nacional de La Plata-CONICET), La Plata, Buenos Aires, Argentina.
authors.forename: Javier
authors.initials: J
authors.lastname: Lecot
authors.affiliation: Center of Research and Development in Food Cryotechnology, CIDCA (Universidad Nacional de La Plata-CONICET), La Plata, Buenos Aires, Argentina.
authors.forename: Noemi
authors.initials: N
authors.lastname: Zaritzky
authors.affiliation: Institute of Chemical Technology Research (INTEQUI)-CONICET, Faculty of Chemistry, Biochemistry and Pharmacy (Universidad Nacional de San Luis), Ejército de los Andes 950-5700, San Luis, Argentina.
authors.forename: Mercedes E
authors.initials: ME
authors.lastname: Campderrós
mesh_terms: D055598:Chemical Phenomena; D000069956:Chocolate / Q000032:analysis*; D061353:Food Storage / Q000379:methods*; D013549:Sweetening Agents / Q000032:analysis / Q000737:chemistry*; D013696:Temperature
chemical_list: D013549:Sweetening Agents
keywords: Fat and sugar Bloom; Free-sugar chocolate; Hardness; Microstructure; Thermodynamic properties