Calorie reduction of chocolate ganache through substitution of whipped cream Yu Jin Kim, Suna Kang, Da Hee Kim, Yeo Jin Kim, Woo Ri Kim, Yoo Min Kim,

Slides:

Advertisements

Similar presentations

«A day without chocolate is

Advertisements

  Cocoa solids (cocoa beans)  Cocoa butter  Sugar  Lecithin  Vanilla  (Milk) Ingredients.

Effects of Milk Powders in Milk Chocolate B. Liang, R.W. Hartel Journal of Dairy Science Volume 87, Issue 1, Pages (January 2004) DOI: /jds.S (04)

2015 Alzheimer's disease facts and figures Alzheimer's & Dementia: The Journal of the Alzheimer's Association Volume 11, Issue 3, Pages (March.

2002 Air Medical Transport Industry Awards Air Medical Journal Volume 22, Issue 2, Pages (March 2003) DOI: /S X(03) Copyright.

Application of Ultrasound and Ultrasound-Guided Intervention for Evaluating Elbow Joint Pathologies Chia-Wei Lin, Yan-Hao Chen, Wen-Shiang Chen Journal.

Portuguese traditional sausages: different types, nutritional composition, and novel trends Cláudia Marcos, Cláudia Viegas, André M. de Almeida, Maria.

Food as a marker for economy and part of identity: traditional vegetal food of Yezidis and Kurds in Armenia Roman Hovsepyan, Nina Stepanyan-Gandilyan,

Revisit to Ethiopian traditional barley-based food Jemal Mohammed, Semeneh Seleshi, Fetene Nega, Mooha Lee Journal of Ethnic Foods DOI: /j.jef

Treatment of generalized lichen nitidus with narrowband ultraviolet B Jae-Hong Park, MD, Yun-Lim Choi, MD, Won-Serk Kim, MD, Dong-Youn Lee, MD, Jun-Mo.

History of Korean gochu, gochujang, and kimchi

Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission Yuta Uchiyama, Hikaru.

A Nutrient Density Standard for Vegetables and Fruits: Nutrients per Calorie and Nutrients per Unit Cost Nicole Darmon, PhD, Michel Darmon, MD, PhD,

Volume 14, Issue 4, Pages (June 2011)

Korean kimchi: promoting healthy meals through cultural tradition

Successful treatment of severe heat stroke with selective therapeutic hypothermia using an automated surface cooling device Eui Jung Lee, Sung-Woo Lee,

The geography of yam cultivation in southern Nigeria: Exploring its social meanings and cultural functions Jude Ejikeme Obidiegwu, Emmanuel Matthew Akpabio

Native American foods: History, culture, and influence on modern diets

Korean turmeric is effective for dyslipidemia in human intervention study Jin Hee Kim, Hye Jeong Yang, Yong-Jae Kim, Sunmin Park, Ok-hee Lee, Kang Sung.

Avik Panda, Kuntal Ghosh, Mousumi Ray, Sourav K

Advancing ethnic foods in diverse global ecologies through systems-based solutions is essential to global food security and climate resilience–integrated.

Ryo Kohsaka Journal of Ethnic Foods

Identification and functional properties of dominant lactic acid bacteria isolated from Kahudi, a traditional rapeseed fermented food product of Assam,

Korean diet: Characteristics and historical background

Food, eating behavior, and culture in Chinese society

Korean kimchi: promoting healthy meals through cultural tradition

Yuta Uchiyama, Hikaru Matsuoka, Ryo Kohsaka Journal of Ethnic Foods

Efficacy of ginger for treating Type 2 diabetes: A systematic review and meta-analysis of randomized clinical trials James W. Daily, Mini Yang, Da Sol.

Modifications of Atlantic salmon by-product oil for obtaining different ω-3 polyunsaturated fatty acids concentrates: An approach to comparative analysis

Chien Y. Ng, Shahrim Ab. Karim Journal of Ethnic Foods

Swati Ray, David Joseph Bagyaraj, George Thilagar, Jyoti P. Tamang

Factors affecting households' meat purchase and future meat consumption changes in China: a demand system approach Haifeng Zhang, Jun Wang, Wayne Martin

You-Suk Lee, Hyemee Kim, Hyun-Sook Kim, Hae-Jeung Lee

Turkish cultural heritage: a cup of coffee

Changes in the social and food practices of indigenous people in the New Kingdom of Granada (Colombia): through artifacts Diana Vernot Journal of Ethnic.

Health attributes of ethnic vegetables consumed in the Eastern Anatolia region of Turkey: Antioxidant and enzyme-inhibitory properties Abdullah Dalar,

Seema Patel, Hafiz A.R. Suleria Journal of Ethnic Foods

Advancing ethnic foods in diverse global ecologies through systems-based solutions is essential to global food security and climate resilience–integrated.

Siwonhan-mat: The third taste of Korean foods

Revisit to Ethiopian traditional barley-based food

Quantification of ethnodietetic knowledge among noninstitutionally trained Siddha practitioners of Virudhunagar District, Tamil Nadu, India Subramanian.

Public recognition of traditional vegetables at the municipal level: Implications for transgenerational knowledge transmission Yuta Uchiyama, Hikaru.

Antiviral activity of Chongkukjang extracts against influenza A virus in vitro and in vivo Bai Wei, Se-Yeoun Cha, Min Kang, Young Jin Kim, Chang-Won Cho,

A Patient With Left Upper Abdominal Pain Who Had Petit Sac

Ssam food recipe: A case study on jongka ancestral ritual food

A new strategy to protect Katsura-uri (Japan's heirloom pickling melon, Cucumis melo var. conomon) from extinction Azusa Sasaki, Yasushi Nakamura, Yukiko.

Jong-Geun Seo, Gun-Hee Lee, Sung-Pa Park

Type of anaesthesia and patient quality of recovery: a randomized trial comparing propofol–remifentanil total i.v. anaesthesia with desflurane anaesthesia

Jong-Geun Seo, Gun-Hee Lee, Sung-Pa Park

Statin use and the risk of hepatocellular carcinoma in patients at high risk: A nationwide nested case-control study Gyuri Kim, Suk-Yong Jang, Chung.

Volume 120, Issue 4, Pages (March 2001)

Go on-pump or off-pump in diabetic patients?

Practice Notes from the AAAAI

Effects of magnesium sulphate on intraoperative anaesthetic requirements and postoperative analgesia in gynaecology patients receiving total intravenous.

Volume 4, Issue 5, Pages 2-3 (October 2006)

Health Promotion Behavior of Chinese International Students in Korea Including Acculturation Factors: A Structural Equation Model Sun Jung Kim, RN, PhD,

Table of contents The Journal for Nurse Practitioners

Democratizing the Clinical Trials Agenda in Dermatology

Trendelenburg position with hip flexion as a rescue strategy to increase spinal anaesthetic level after spinal block† J.-T. Kim, J.-K. Shim, S.-H. Kim,

Reviewer Acknowledgment

Randomized comparison of the Pentax AirWay Scope and Macintosh laryngoscope for tracheal intubation in patients with obstructive sleep apnoea M.K. Kim,

Table of contents The Journal for Nurse Practitioners

Medicaid acceptance among pediatric dermatologists

Clinical characteristics of chemotherapy-induced alopecia in childhood

This Month in AJKD American Journal of Kidney Diseases

Prognostic Significance of CT-Determined Sarcopenia in Patients with Small-Cell Lung Cancer Eun Young Kim, MD, Young Saing Kim, MD, Inkeun Park, MD,

Practice Notes from the AAAI

Volume 4, Issue 3, Pages (March 2018)

Volume 4, Issue 1, Pages 2-3 (February 2006)

Influence of head and neck position on ventilation using the air-Q® SP airway in anaesthetized paralysed patients: a prospective randomized crossover.

Presentation transcript:

Calorie reduction of chocolate ganache through substitution of whipped cream Yu Jin Kim, Suna Kang, Da Hee Kim, Yeo Jin Kim, Woo Ri Kim, Yoo Min Kim, Sunmin Park Journal of Ethnic Foods Volume 4, Issue 1, Pages 51-57 (March 2017) DOI: 10.1016/j.jef.2017.02.002 Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 1 Records demonstrating that the Aztecs used to cultivate cacao beans. (A) A Latin Aztec Badianus manuscript from the 16th century depicting a cacao tree (theobroma cacao) (http://www.mexicolore.co.uk/images-7/706_05_2.jpg). (B) A Codex Tudela painting from the 16th century depicting a woman making a chocolate drink (https://commons.wikimedia.org/wiki/File%3AMujer_vertiendo_chocolate_-_Codex_Tudela.jpg). Journal of Ethnic Foods 2017 4, 51-57DOI: (10.1016/j.jef.2017.02.002) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 2 Four contents of chocolate ganache with different fat sources. (A) Moisture content. (B) Crude fat content. (C) Sugar content. (D) Hardness of the chocolate ganache with different fat sources. Values are mean ± standard deviation (n = 4). *,†,‡,§ Bars on the different symbols were significantly different among groups in Tukey test at p < 0.05. CMCG, coconut milk chocolate ganache; MCG, milk chocolate ganache; VCCG, vegetable cream chocolate ganache; WCCG, whipped cream chocolate ganache. Journal of Ethnic Foods 2017 4, 51-57DOI: (10.1016/j.jef.2017.02.002) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 3 Circumference and height of chocolate ganache with different fat sources. (A) Circumference of chocolate ganache. (B) Height of chocolate ganache. The melted chocolate ganache had fallen into the flat plate and the circumference and height of them were measured by the ruler. Values are mean ± standard deviation (n = 4). *,†,‡,§ Bars on the different symbols were significantly different among groups in Tukey test at p < 0.05. CMCG, coconut milk chocolate ganache; MCG, milk chocolate ganache; VCCG, vegetable cream chocolate ganache; WCCG, whipped cream chocolate ganache. Journal of Ethnic Foods 2017 4, 51-57DOI: (10.1016/j.jef.2017.02.002) Copyright © 2017 Korea Food Research Institute Terms and Conditions

Fig. 4 Sensory evaluation scores of chocolate ganache with different fat sources. The sensory evaluation (sweetness, hardness, texture, and overall acceptance) of different chocolate ganache was conducted on 100 university students. Values are mean ± standard deviation (n = 100). Journal of Ethnic Foods 2017 4, 51-57DOI: (10.1016/j.jef.2017.02.002) Copyright © 2017 Korea Food Research Institute Terms and Conditions