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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 (March 2017) DOI: /j.jef Copyright © 2017 Korea Food Research Institute Terms and Conditions
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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) ( (B) A Codex Tudela painting from the 16th century depicting a woman making a chocolate drink ( Journal of Ethnic Foods 2017 4, 51-57DOI: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions
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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: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions
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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: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions
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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: ( /j.jef ) Copyright © 2017 Korea Food Research Institute Terms and Conditions
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