식물성유지 첨가비율에 따른 초콜릿 가나슈의 품질특성

윤희영¹, 이승주¹^,^*

Quality Characteristics of Chocolate Ganache Influenced by the level of Vegetable Creams

Hee-Young Youn¹, Seung-Joo Lee¹^,^*

¹세종대학교 조리외식경영학과

¹Department of Culinary and Food Service Management, Sejong University

^*Corresponding author: Seung-Joo Lee, Department of Culinary and Food Service Management, Sejong University, Seoul 143-747, Korea. Tel: +82-10-4039-6026; Fax: +82-2-3408-4313, E-mail: sejlee@sejong.ac.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 10, 2012; Revised: Aug 24, 2012; Accepted: Aug 24, 2012

Published Online: Nov 30, 2012

Abatract

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.

Keywords: chocolate; ganache; milk cream; sensory test; vegetable cream