Formulation and evaluation of cold-extruded chocolate ganache for three-dimensional food printing
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, Sun Min | - |
dc.contributor.author | Woo, Jung Hee | - |
dc.contributor.author | Kim, Hyun Woo | - |
dc.contributor.author | Park, Hyun Jin | - |
dc.date.accessioned | 2022-02-10T16:41:09Z | - |
dc.date.available | 2022-02-10T16:41:09Z | - |
dc.date.created | 2022-02-09 | - |
dc.date.issued | 2022-02 | - |
dc.identifier.issn | 0260-8774 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/135238 | - |
dc.description.abstract | A novel approach for the production of chocolate ganache that could be cold-extruded using a three-dimensional food printer was proposed herein. To determine the optimal conditions, experiments were performed using various compositional ratios of whipped cream and cocoa powder. Although all whipped cream-based chocolate ganache was cold-extruded, irreversible fat separation occurs with temperature change. Among various whipped cream contents, chocolate ganache with 30% (w/w) whipped cream indicated the highest resolution and was therefore used to investigate the stabilization potential of chocolate ganache. Among various cocoa powder contents, chocolate ganache with 20% (w/w) cocoa powder showed the best results in terms of rheology, emulsion stability, and printing accuracy. We successfully demonstrated that cocoa powder not only increases the load-bearing capacity of chocolate ganache, but also serves as a "Pickering particle". This system could be applied to materials or other three-dimensionally printed food products that require temperature stabilization. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | IN-WATER EMULSIONS | - |
dc.subject | PICKERING EMULSIONS | - |
dc.subject | RHEOLOGICAL PROPERTIES | - |
dc.subject | COCOA BUTTER | - |
dc.subject | PHYSICAL-PROPERTIES | - |
dc.subject | MILK-FAT | - |
dc.subject | MECHANICAL-PROPERTIES | - |
dc.subject | SENSORY PROPERTIES | - |
dc.subject | MELTING-POINT | - |
dc.subject | COOLING RATE | - |
dc.title | Formulation and evaluation of cold-extruded chocolate ganache for three-dimensional food printing | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Park, Hyun Jin | - |
dc.identifier.doi | 10.1016/j.jfoodeng.2021.110785 | - |
dc.identifier.scopusid | 2-s2.0-85114031555 | - |
dc.identifier.wosid | 000703894000015 | - |
dc.identifier.bibliographicCitation | JOURNAL OF FOOD ENGINEERING, v.314 | - |
dc.relation.isPartOf | JOURNAL OF FOOD ENGINEERING | - |
dc.citation.title | JOURNAL OF FOOD ENGINEERING | - |
dc.citation.volume | 314 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Engineering | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Engineering, Chemical | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | IN-WATER EMULSIONS | - |
dc.subject.keywordPlus | PICKERING EMULSIONS | - |
dc.subject.keywordPlus | RHEOLOGICAL PROPERTIES | - |
dc.subject.keywordPlus | COCOA BUTTER | - |
dc.subject.keywordPlus | PHYSICAL-PROPERTIES | - |
dc.subject.keywordPlus | MILK-FAT | - |
dc.subject.keywordPlus | MECHANICAL-PROPERTIES | - |
dc.subject.keywordPlus | SENSORY PROPERTIES | - |
dc.subject.keywordPlus | MELTING-POINT | - |
dc.subject.keywordPlus | COOLING RATE | - |
dc.subject.keywordAuthor | 3D food printing | - |
dc.subject.keywordAuthor | Chocolate ganache | - |
dc.subject.keywordAuthor | Emulsion | - |
dc.subject.keywordAuthor | Pickering particle | - |
dc.subject.keywordAuthor | Whipped-cream | - |
dc.subject.keywordAuthor | Cocoa powder | - |
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