Influencia del maltitol sobre el comportamiento reológico del chocolate de cobertura
Hoy en día el consumo de alimentos saludables adquiere una importancia significativa, llevando a la población a elegir productos en los que se haya disminuido o reemplazado el azúcar, dado los efectos negativos que esta tiene sobre la obesidad, diabetes, caries dental, entre otras. Este proyecto por...
- Autores:
-
Barrera Rojas, Deisy Constanza
Torres Vargas, Lina Maria
- Tipo de recurso:
- http://purl.org/coar/version/c_b1a7d7d4d402bcce
- Fecha de publicación:
- 2016
- Institución:
- Universidad Industrial de Santander
- Repositorio:
- Repositorio UIS
- Idioma:
- spa
- OAI Identifier:
- oai:noesis.uis.edu.co:20.500.14071/34379
- Palabra clave:
- Maltitol
Sacarosa
Sustituto
Reología
Tixotropía
Today the consumption of healthy foods acquires significant importance
leading the population to choose products that have been reduced or replaced sugar
given the negative effects this has on obesity
diabetes
tooth decay
among others. This project aims at evaluating the influence of maltitol use as a substitute for sucrose and parameters influence on the rheological properties of plastic viscosity (h) and yield stress (τ). Models as Casson and Bingham were used to explain the rheological behavior. For this testing were made in the rheometer MCR-302 Anton Paar to eight samples of dark chocolate and milk chocolate. The studied samples were characterized by having a thixotropic behavior. Once was eliminated thixotropy
these were adjusted to generalized models and subsequently values were calculated of τ and h of each of the samples. The results showed that in the samples of dark chocolates the higher degree of thixotropy it presented the chocolates with sugar
whereas in the chocolates with milk were the samples in presence of maltitol
the model that presented the best adjustment for the studied samples of chocolate was of Bingham. Chocolates with maltitol present a h less and a τ higher allowing better handling itself
both for bitter chocolates and for milk chocolate to 45 ° C. The use of maltitol generated a representative effect on the rheological properties of chocolate coverage.
- Rights
- License
- Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)