Calorie reduction of chocolate ganache through substitution of whipped cream

Kim, Yu Jin; Kang, Suna; Kim, Da Hee; Kim, Yeo Jin; Kim, Woo Ri; Kim, Yoo Min; Park, Sunmin

doi:10.1016/j.jef.2017.02.002

Cited by 10 publications

(8 citation statements)

References 14 publications

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“…Longer conching time increased crude fat content. Increased crude fat content and conching time were inversely proportional to the water content of chocolate, in which lower crude fat and water contents resulted in chocolate with higher crude fat content, corroborating the findings reported by Kim et al (2017), who found that chocolate with low water content had high crude fat content.…”

Section: Crude Fat Contentsupporting

confidence: 89%

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Effect of cocoa bean origin and conching time on the physicochemical and microstructural properties of Indonesian dark chocolate

Fibrianto

Azhar

Widyotomo

et al. 2021

Braz. J. Food Technol.

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Indonesian cocoa is cheaper and considered second grade compared with most other cocoa. However, the domestic chocolate industry is not well-developed due to significantly low consumption. To cope with these issues, product innovation through technical process improvement is required to stimulate the domestic chocolate industry. This study aimed to investigate the effect of cocoa bean origin and conching time on the physicochemical (water content, texture, color, crude fat content, and melting enthalpy) and microstructural properties of chocolate. The experiment was conducted under a completely randomized factorial design consisting of two factors: cocoa bean origin (100% fermented cocoa beans from Jember, 100% fermented cocoa beans from Southeast Sulawesi, 50% fermented cocoa beans from Jember + 50% non-fermented cocoa beans from Southeast Sulawesi, and 50% fermented cocoa beans from Southeast Sulawesi + 50% non-fermented cocoa beans from Southeast Sulawesi) and conching time (4, 6 and 8 h). The results showed that cocoa bean origin significantly affected the hardness, gumminess and color of chocolate, including the redness and yellowness level, whereas conching time affected water content, hardness, cohesiveness, elasticity, and crude fat content. Differential scanning calorimetry (DSC) analysis showed that the treatment with 100% fermented cocoa beans from Jember presented higher values of Tonset, ΔHmelt and area compared with those of the treatment with 100% fermented cocoa beans from Southeast Sulawesi, which presented higher values of Tpeak and Tend. Scanning Electron Microscopy (SEM) analysis showed a distribution of solid and dense particles with crystal interaction with chocolate structures.

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Section: Crude Fat Contentsupporting

confidence: 89%

“…Crude fat of chocolate was determined according to the method described in Kim et al (2017). A Soxhlet extractor was used to analyze the percentage of crude fat.…”

Section: Crude Fat Contentmentioning

confidence: 99%

Effect of cocoa bean origin and conching time on the physicochemical and microstructural properties of Indonesian dark chocolate

Fibrianto

Azhar

Widyotomo

et al. 2021

Braz. J. Food Technol.

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“…The physicochemical properties of different types of chocolate ganache from whipped cream, milk, vegetable cream and coconut milk have been studied [10]. The control group was considered ganache with whipped chocolate cream.…”

Section: Research Of Existing Solutions Of the Problemmentioning

confidence: 99%

Mathematical design of blangange recipes for horeca sphere and determination of their quality indicators

Dzyuba¹,

Bunyak²,

Тележенко³

et al. 2020

TAPR

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“…Therefore, developing healthier oils to substitute the hydrogenated vegetable oil in whipped cream is meaningful. Kim et al reported coconut milk was suitable as a partial substitute for whipping cream in a type of chocolate ganache (Kim et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics

Liu

Cui

et al. 2019

CyTA - Journal of Food

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The objective of this work was to examine the application of high purity diacylglycerol (DAG) oil in whipped cream as a partial substitute of hydrogenated palm kernel oil (HPKO). The DAG-enriched oil, with a purity of 94.50 wt%, was prepared via the enzymatic glycerolysis of palm oil/peanut oil blend and followed by molecular distillation. The substitute levels of 0, 10%, 20%, 30% and 40% (w/ w) DAG for HPKO were employed, and the effects of DAG on emulsion properties, whipping characteristics and sensory quality were investigated. The result showed DAG oil promoted partial coalescence of fat globules in emulsion. As 0-20% DAG was involved in the emulsion, the average particle size (d 3,2), surface protein concentration (SPC), partial coalescence of fat and overrun increased during whipping. The results of textural characteristics and sensory evaluation showed that 10-30% DAG substitute for HPKO would be successfully applied in whipped cream. Aplicación de aceite de diacilglicerol de alta pureza en crema batida: su efecto en las propiedades de emulsión y las características del batido RESUMEN El presente estudio se propuso examinar el efecto que conlleva la aplicación de aceite de diacilglicerol (DAG) de alta pureza como sustituto parcial de aceite de palmiste hidrogenado (HPKO) en la crema batida. Para ello se preparó aceite enriquecido con DAG, de una pureza de 94.50 wt% [porcentaje en peso], mediante glicerólisis enzimática aplicada a una mezcla de aceites de palmiste y cacahuate [maní], seguida de su destilación molecular. Se emplearon niveles de sustitución de HPKO por 0, 10%, 20%, 30% y 40% (p/p) de DAG, investigándose los efectos del DAG en las propiedades de emulsión, las características del batido y la calidad sensorial. Los resultados dan cuenta de que el aceite de DAG promovió la coalescencia parcial de los glóbulos de grasa en emulsión. Debido a que en la emulsión se utilizó de 0% a 20% de DAG, durante el batido aumentaron el tamaño medio de la partícula (d 3,2), la concentración proteica superficial (SPC), la coalescencia parcial de grasa y el rebasamiento. Los resultados de la evaluación de las características texturales y sensoriales comprueban que en la crema batida puede sustituirse exitosamente el HPKO por un porcentaje de 10-30% de DAG.

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Calorie reduction of chocolate ganache through substitution of whipped cream

Cited by 10 publications

References 14 publications

Effect of cocoa bean origin and conching time on the physicochemical and microstructural properties of Indonesian dark chocolate

Effect of cocoa bean origin and conching time on the physicochemical and microstructural properties of Indonesian dark chocolate

Mathematical design of blangange recipes for horeca sphere and determination of their quality indicators

The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics

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