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

Abstract

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.Fil: Rodriguez Furlan, Laura Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Invest. En Tecnología Química; Argentina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaFil: Baracco, Yanina. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; ArgentinaFil: Zaritzky, Noemi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Campderrós, Mercedes. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia; Argentin