식물성유지 첨가비율에 따른 초콜릿 가나슈의 품질특성

This study was conducted to investigate the quality characteristics of chocolate ganache made with different ratio of milk and vegetable cream. Ganache samples were prepared with five different ratios of milk cream and vegetable cream, respectively (100:0, 75:25, 50:50, 25:75, 0:100) and their physicochemical, textural and sensory properties were examined. By increasing the milk cream levels in the formulation, the moisture contents of samples increased (5.71-6.22%), and their L-values and yellowness were decreased. Viscosity levels of samples were also decreased with milk cream level. According to the texture analysis, hardness and chewiness decreased significantly with increasing amounts of added milk cream (p < 0.05). During storage at 20°C for 3 weeks, acid values steadily increased and they were significantly different among ganache samples (p < 0.05). From the sensory tests, the hardness, melting rate, dryness and springiness were increased with vegetable cream level.